Ingredients
- 4 Large bananas sliced
- 1 Tube of S&B Red Chili Paste
- FOR THE BATTER:
- 1 Cup coconut water (or regular water)
- 2 Eggs
- 1/2 Cup all purpose flour
- 3 Tbls Baking powder
- 1 Tsp Salt
- 2 Tbls Sugar
- 1/2 Cup of desiccated coconut
- Oil for frying
- Honey for drizzling
- Small Skewers
Method
- To prepare the bananas slice into rounds about 2cm thick.
- Squeeze a generous dob of S&B chili paste on one round, place a second round on top of the chilli paste and secure both banana pieces with a skewer.
- Repeat with the remaining banana pieces until all of the bananas are sandwiched.
- Place the banana sandwiches on a tray and place in the freezer to chill.
- Meanwhile prepare the batter. Whisk the eggs into the coconut water.
- Combine all the dry ingredients into a bowl and then fold the dry ingredients into the egg mixture.
- Heat your oil to about 180C. To test your oil is hot enough drip a small dollop of batter in, it should start sizzling and float to the top.
- Once the oil is heated remove your bananas from the freezer.
- Take a banana skewer and coat in the batter, shake of the excess batter and place into the oil. Repeat with the remaining skewers.
- Once the banana skewers are golden remove from the oil and drain on paper towel.
- Place the skewers on a plate, drizzle with honey and gobble them all up!
- NOTES:
- The amount of skewers you will get will depend on the size of the bananas, I ended up with 3 skewers from each of my bananas.
- I chose coconut water as my liquid but you can use regular water or beer, I've even used pineapple juice in the past.
- If you like it extra spicy you can mix some chili sauce into your honey too.
Product used in recipe
- S&B - Japanese Style Chilli Paste
