October 24, 2007 | By Chhiwate In
Fruits |
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4 bananas
2 C.
oil for deep frying
Batter: 1 egg — slightly beaten
4 Tbsp.
cornstarch
5 Tbsp.
flour
6 Tbsp.
cold water
Frosting: 2/3 C.
sugar
1/3 C.
water
1/4 Tsp.
vinegar or lemon juice
1 Tsp.
oil
Cut each banana into 5 long diagonal pieces after peeling.
Sprinkle some flour on bananas until well coated.
Blend batter
ingredients well and toss bananas in batter to coat.
Heat oil and
place batter-coated bananas in oil, frying until golden brown.
Remove and drain on paper towel.
Heat 1 tablespoon oil in a small
saucepan; add sugar and water.
Stir-fry over low heat until it is
like syrup and when poured makes a thread.
Add the bananas and mix
carefully.
Serve immediately.
(The serving plate should be brushed
with some oil.) Note: To make coating extra crisp, serve with a
container of cold water.
Dip each section briefly into cold water
just before eating.
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