Ingredients
Serves 55 or more bananas depending on number of serves)
Batter:
200g self raising flour
300mls chilled soda water
1 tbsp vegetable oil, plus extra for deep frying
1 egg
Sesame Ice Cream:
100g white sesame
1½ cups full cream milk
1 cup cream
6 egg yolks
½ cup caster sugar
Coconut Caramel Sauce:
200g dark/black palm sugar (see note)
180ml cream
1 cup desiccated coconut
To serve:
Roasted unsalted peanuts
Shredded coconut
Method
Note: Dark/black palm sugar smells smoky and is available from Asian grocer. It is Indonesian or Malaysian.
To make ice cream:
1. Lightly toast sesame seeds in a fry pan on a low heat for about 5 - 7 minutes. Allow to cool. Crush to a paste in a mortar and pestle.
2. Combine milk, cream, half the amount of sugar and the crushed sesame seeds in a small – medium sized saucepan and heat till almost boiling point, remove from heat.
3. Whisk egg yolks and remaining sugar until light and creamy.
4. Add a ¼ cup of warm milk mixture into egg yolks, whisk, then add remaining milk mixture. Whisk.
5. Put mixture back into saucepan and stir constantly on medium heat until thickened. Use the back of a wooden spoon, dip it in the mixture and then trace a line with your finger through the mixture. If the line holds, it’s thick enough.
6. When thickened cool mixture then churn in an ice cream machine or freeze and whisk every hour until firm.
To make batter:
Whisk soda water into flour gently, don’t worry if there are lumps, add egg and oil, whisk gently
Rest batter for 15 minutes before using
To make coconut caramel sauce:
Melt palm sugar in hot pan, stir in coconut, then add cream and mix. Strain mix if you want a smooth sauce.
To assemble:
Heat vegetable oil to about 170°C. Dip bananas in batter, place in hot oil and deep fry until crisp and golden, turning bananas occasionally.
Serve with coconut sauce, sesame ice cream and chopped peanuts.