I don’t know about you but if I have a nice Chinese main course, I feel like a Chinese dessert. I always liked Chinese food and lately I’ve been trying to cook it myself. It’s never the same think but Chinese take away is not the cheapest meal option here. So we leave that for special occasions and I try to cook some of the dishes at home. Main courses are not so hard to reproduce as long as you find the right ingredients. But when it comes to desserts, it’s a different story, I find! First of all, Chinese cuisine is not known for their desserts. So it’s even hard to think of recipes. And the ones you have in restaurants seem really hard to make, with ingredients that we don’t really store in our kitchens. I had to think hard and look around for ingredients that would make a dessert taste Chinese. So I came across some Chinese 5 spices in my cupboard and I had some bananas around – toffee banana came to my mind straight away – let’s combine it and see what happens 🙂
- 50 g self-raising flour
- 25 g cornflour
- 90 ml cold water
- 2 bananas
- 120 g white sugar
- Chinese 5 spices to taste
- Sesame seeds to taste
- Vegetable oil as needed
- Vanilla Ice Cream to taste
For the batter:
- Whisk together the flour and cornflour. Add the water and mix until smooth. And 1 tbsp of Chinese 5 spices and 1 tbsp oil. Mix well.
- Fill a deep fryer with vegetable oil and heat it.
- Slice the bananas thickly and toss it in cornflour to slightly coat it. Using a bamboo skewer or chopsticks, dip each banana piece in the batter.
- Cook it in the hot oil, in batches, until golden and crisp. Leave it to drain on paper towels.
For the caramel:
- Place the sugar in a frying pan over medium heat and cook, shaking the pan occasionally, until it forms caramel.
- Remove the caramel from the heat, then working quickly, add the fried banana, one at a time, to the caramel and turn to coat.
- Drop it into a large bowl of iced water to "set" the caramel.
- Drain immediately, then sprinkle with the sesame seeds.
- Serve with vanilla ice-cream