A fan of banana? Fond of coconut?
Enjoy dessert?
Try this recipe for Coconut Banana Fritters with Coconut Lime Sorbet. It’s from the cookbook China Doll by Frank Shek (New Holland Publishers), $49.99.
China Doll is an incredibly popular, award-winning Sydney restaurant known for their fresh take on modern Asian cuisine. Frank Shek is the head chef and the cookbook China Doll is a collection of his best recipes.
Coconut Banana Fritter With Coconut Lime Sorbet
Serves 6-8
This is dish evolved from a Chinese takeaway stalwart from back in the ’80s which was basically a battered banana smothered with golden syrup. The Scottish people loved it where I grew up! Here’s our version.
For the batter
Ingredients
375 g (13 oz) glutinous rice flour
400 g (14 oz) coconut cream
80 g (2 3/4 oz) sugar
250 g (9 oz) dessicated coconut
150 ml (5 oz) milk
40 g (1 ¼ oz) sesame seeds
Step 1
Mix all ingredients together until combined.
For the bananas
Ingredients
8 ripe bananas
3 tablespoons superfine (caster) sugar
½ teaspoon cinnamon powder
Step 1
Peel the bananas and cut each in half diagonally.
Step 2
Dip into the batter and deep fry at 165°C (330°F) until golden brown. Do this over 4 batches. Drain on paper
towel.
Step 3
Combine the sugar and cinnamon powder and sprinkle on the banana fritters.
To finish
Ingredients
Palm sugar syrup
Coconut lime sorbet
Step 1
Serve with a drizzle of palm sugar syrup and scoops of coconut lime sorbet.