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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Bananas’

23

Jan

2009

Banana Delight

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

Batter:

1 egg
¼ cup water
½ cup all-purpose flour

Syrup:
¼ cup sugar
¼ cup water
1 tablespoon sesame seeds

Preparation:
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.

To Cook:
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

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