Using Herbs and Spices

Vietnamese Recipes & Cuisines (Desserts & Drinks)

Vietnamese Fried Banana Recipe

Wherever you go in Vietnam, you will find fried bananas. They are eaten hot, straight from the pan, as a quick and tasty sweet snack. More elaborately, they might be combined with one of the lovely French-style ice creams, such as creamy, pandanus-flavored kem, which is rather like vanilla ice-cream, or toasted coconut kem. The Vietnamese are fortunate enough to have a number of different types of banana to choose from, and the local beer makes the tastiest batter for coating the fruit.

Ingredients : Serves 4

4

1 bowl

1/2 teaspoon

 

For the batter

115 g

2.5 ml

45 ml

150 ml

150 ml

Ripe but firm sweet bananas

Vegetable oil, for deep frying, add more if required

Caster (superfine) sugar, for sprinkling

 

 

Plain (all-purpose) flour

Baking powder

Caster (superfine) sugar

Water

Beer

Method :
  • To make the batter, sift the flour with the baking powder into a bowl.

  • Add the sugar and beat in a little of the water and beer to make a smooth paste.

  • Gradually beat in the rest of the water and beer to form a thick batter. Leave to stand for 20 minutes.

  • Peel the bananas and cut them in half crossways and in half again, lengthways. Pour enough oil for deep frying into a wok or a heavy, shallow pan.

  • Cook the bananas in batches, so they don't stick together in the pan.

  • Dip each one into the batter, making sure it is well coated, and slip it into the hot oil.

  • Use tongs or chopsticks for turning and make sure each piece is nicely crisp and golden all over.

  • Drain the fried bananas on kitchen paper and sprinkle them with sugar.

  • Serve immediately.

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