Many Chinese restaurants serve deep-fried bananas covered in syrup and dipped into ice water to make them crunchy. I have found that serving the bananas with a warm, sugary syrup and sesame seeds is even more delightful.
4 medium size ripe but firm bananas
3 cups canola or vegetable oil for deep-frying
¼ cup water
½ cup all-purpose flour
¼ cup sugar
¼ cup water
1 tablespoon sesame seeds
Peel bananas and slice each diagonally 4 times into 1 inch thick pieces. In a medium sized bowl, wisk the egg together with water and then add flour. Stir constantly until a fairly smooth batter is formed. Add bananas into bowl. Coat each piece thoroughly with the batter and set aside.
Heat oil in wok or a deep fryer over medium-high heat. While the oil is heating, dissolve the sugar into the water in a small saucepan. Bring to a boil over medium-low heat and boil for approximately 5 minutes until the mixture becomes a light syrup. Stir in sesame seeds and turn off heat. When the oil is hot, use a pair of chopsticks or tongs to drop the batter coated banana, one piece at the time, into the hot oil. Deep-fry 10 pieces together until golden brown, approximately 2 to 3 minutes. Remove fried bananas onto a large serving plate. Repeat and deep-fry 10 more banana pieces. After deep-frying all of the bananas, reheat the syrup for a few seconds. Remove the saucepan from the heat and immediately spoon the hot sesame syrup evenly over the fried bananas. Serve warm.
Makes 20 pieces
Preparation time: 10 minutes
Cooking time: total about 18 minutes