Toffee Banana (Chinese) recipe
How to make Toffee Banana (Chinese)

Ingredients

50 g self-raising flour
25 g cornflour, plus extra for dusting
90 ml cold water
vegetable oil, for deep-frying
2 bananas, thickly sliced diagonally
120 g white sugar
black and white sesame seeds, for sprinkling
ice-cream, to serve


Preparation

Level of difficulty: easy
Season: All year round

To make the batter, whisk together the self-raising flour and cornflour, then add the water and mix until smooth. Stir in 1 tsp of vegetable oil.

Fill a wok or deep-fryer one-third full of vegetable oil and heat to 190°C. Toss the banana slices in the extra cornflour to lightly coat. Using a bamboo skewer, dip each banana slice in the batter. Cook in the hot oil, in batches, until golden and crisp. Drain on paper towel.

Place the sugar in a large, heavy- based frying pan over medium heat and cook, shaking the pan occasionally, until a caramel forms. Remove from the heat, then working quickly and one at a time, add the fried banana to the caramel and turn to coat. Drop into a large bowl of iced water to “set” the caramel. Drain immediately, then sprinkle with black and white sesame seeds. Serve with ice-cream.

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