| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Chinese |
Desserts, Fruits, Ethnic |
4 |
Servings |
INGREDIENTS
|
|
-Karen Thackeray |
| 8 |
|
Bananas; peeled |
| 1/2 |
c |
Self-rising flour |
| 1/2 |
c |
Rice flour |
| 1 |
tb |
Cornstarch |
| 1 |
c |
;Water |
| 1/2 |
ts |
Salt |
| 4 |
tb |
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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