Asian-Style Coconut Banana Fritters
A fan of banana? Fond of coconut?
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
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
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
Mix all ingredients together until combined.
For the bananas
8 ripe bananas
3 tablespoons superfine (caster) sugar
½ teaspoon cinnamon powder
Peel the bananas and cut each in half diagonally.
Dip into the batter and deep fry at 165°C (330°F) until golden brown. Do this over 4 batches. Drain on paper
Combine the sugar and cinnamon powder and sprinkle on the banana fritters.
Palm sugar syrup
Coconut lime sorbet
Serve with a drizzle of palm sugar syrup and scoops of coconut lime sorbet.