| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Chinese | Dessert | 4 | Servings |
INGREDIENTS
| 1 | Egg | |
| 2 | tb | Flour |
| 2 | tb | Cornstarch |
| 2 | Ripe; firm bananas, each cut into 6 pieces | |
| 1 1/2 | c | Plus |
| 1 | tb | Vegetable oil |
| 1 | c | Sugar |
| 1 | tb | Sesame seeds |
INSTRUCTIONS
In a small bowl, mix the egg, flour, cornstarch, and 1 tablespoon water until a smooth paste is formed. Thoroughly coat each banana piece with the paste. Heat 1-1/2 cups oil in a wok or heavy-bottomed pan and deep-fry the coated banana pieces until golden brown. Remove and drain. In a separate saucepan, heat the remaining 1 tablespoon oil. Add the sugar and stir over moderately high heat until the sugar melts and becomes golden colored. Add the deep-fried banana pieces and toss lightly. Sprinkle the sesame seeds over all. Before serving, briefly dip the hot banana pieces, coated with the syrup, into ice water. The water will harden the sugar and make it crisp. Serve immediately. THE WOK COLUMBIA STREET, SEATTLE. WINE: WAN-FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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