Vietnamese fried banana

This dessert by Jillian Nguyễn requires ripe lady finger bananas – try different varieties such as banaito, mazano or xiem. This technique cleverly divides one tin of coconut milk between the batter anda dipping sauce – so you don’t get left with any partial tins of coconut milk hanging about in the fridge.

Credit: Jiwon Kim

• serves

  4-6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 kg ripe lady finger bananas
• 340 g bot chiên chuối (Vietnamese banana fritter flour)
• 1 ¾ cups water
• Salt
• 3 tbsp caster sugar
• ¼ cup (60 ml) coconut milk
• Vegetable oil, for deep-frying

For the dipping sauce

• 340 ml coconut milk
• 1 tsp salt
• 2 tbsp caster sugar
• 3 tbsp toasted sesame seeds

Instructions

1. Peel the bananas, then flatten into a thinner, more even shape using the flat side of a knife or a second chopping board.
2. To make the batter for the bananas, in a large bowl combine the bot chiên chuối, water, a pinch of salt, sugar and coconut milk. Whisk until smooth. Set aside.
3. To make the dipping sauce, combine the ingredients (except the toasted sesame seeds) in a small saucepan and bring to a simmer, stirring occasionally. Reduce by half, until thickened. Taste and add more salt and sugar, if you like! Remove from the heat and set aside.
4. When ready to fry, heat enough oil to deep-fry in a large saucepan or wok. Test the heat of the oil by adding a little batter to the oil – it should sizzle and rise to the top. Dip the flattened bananas into the prepared batter, then deep-fry in batches until golden-brown. Remove to a wire rack to drain.
5. Transfer the Vietnamese fried bananas to a large serving plate. Pour the coconut dipping sauce into small bowls and sprinkle with sesame seeds and serve immediately.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

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.