This delicious choice is a classic Chinese restaurant dessert.
PREP 10 MINS
COOKING TIME 15 MINS
250g self-raising flour, plus extra for dusting
2 1⁄2 tsp bicarbonate of soda
4 bananas, peeled and halved
6 tbsp golden syrup
4 scoops of vanilla ice cream
FROM THE STORE CUPBOARD:
vegetable oil for deep-frying
- Heat the vegetable oil in a large, deep saucepan to 170C. Fill the pan about two-thirds full.
- Sift the flour into a large bowl and add the bicarbonate of soda. Pour in 375ml water, mixing until you have a smooth batter.
- Lightly dust the bananas in a little extra flour and dip into the batter. Working in batches of two, carefully lower the bananas into the hot oil and fry for 6-8 minutes until golden brown, turning frequently as they cook. Once browned and lightly floating, place on a wire rack or a plate lined with kitchen paper to drain.
- Transfer to a serving plate and drizzle over the golden syrup. Serve with a scoop of vanilla ice cream.
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Chinese Takeaway in 5 by Kwoklyn Wan is published by Quadrille, price £15. To order a copy for £13.20 until 31 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15.