Often sold by street vendors in Thailand, bananas are dipped in a sweet batter and deep-fried until golden-brown and crisp.
- 2 tbsp white sesame seeds
- 70 g (2½ oz) rice flour
- 20 g (¾ oz) plain (all-purpose) flour
- 50 g (1¾ oz) palm sugar, finely grated
- 1½ tsp fine sea salt
- 125 ml (4 fl oz/½ cup) Limewater (see Note)
- 70 g (2½ oz) unsweetened shredded coconut
- 5 lady finger bananas
- 250 ml (8½ fl oz/1 cup) vegetable oil, for deep-frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe needs to be started 1 day in advance to prepare the limewater.
- In a small frying pan over medium heat, dry-fry the sesame seeds until golden brown and fragrant. Transfer to a bowl and set aside.
- In a large mixing bowl, combine the flours, palm sugar and salt. Add the limewater and stir well until there are no lumps, then fold in the shredded coconut and toasted sesame seeds.
- Peel the bananas and cut them lengthways into thirds.
- Heat the oil in a wok or a deep heavy-based saucepan over medium heat until a cube of bread dropped into the oil browns in 30 seconds – approximately 190°C (375°F). Working in batches, dip the sliced banana in the batter and deep-fry until golden. Remove the fried banana with a slotted spoon and drain on paper towel. Serve warm.
• To make limewater, in a large glass jar dissolve 1 tbsp slaked lime (calcium hydroxide) in 1 litre water. Leave overnight to allow the slacked lime sediment to settle at the bottom of the jar. The clear limewater is ready for use and can be stored in the fridge indefinitely for later use.
Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99