| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Chinese | Desserts, Ethnic, Fruits | 4 | Servings |
INGREDIENTS
| Karen Thackeray | ||
| 8 | Bananas, peeled | |
| 1/2 | c | Self-rising flour |
| 1/2 | c | Rice flour |
| 1 | T | Cornstarch |
| 1 | c | Water |
| 1/2 | t | Salt |
| 4 | T | Fine brown sugar |
| Oil, for deep frying |
INSTRUCTIONS
Slice each banana lengthwise. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and, when smoking, dip each piece of banana in batter. Shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream. As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook
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