About this recipe:If you've been to Thailand and tried this common street food, you've most certainly not forgotten it. These tasty bananas are dipped in a coconutty batter and fried till crisp. Try serving for dessert with ice cream as a sweet ending to your Thai meal.
150g rice flour
100g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
100ml coconut cream
50g desiccated coconut
3 tablespoons sesame seeds
3 tablespoons caster sugar
500g under-ripe small bananas
oil for deep frying
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Method Prep:10min › Cook:20min › Ready in:30min
Whisk all of the ingredients, except for bananas and oil, into a smooth batter.
Heat the oil in a deep, heavy saucepan or deep fryer until hot.
Peel and slice the bananas lengthways into long thick pieces, about 4 pieces per banana.
Dip the bananas into the batter and fry in the hot oil until golden brown, working in batches. Drain briefly on kitchen paper, then serve immediately.
The small bananas used in Thailand are called 'Nam Wa' bananas, which are a dwarf cultivar with similar flavour to regular bananas. Use any type of small bananas if you can find them, or simply use regular bananas. Just be sure that they are not too ripe.