Tuesday, October 16, 2012

Chuoi Chien - Vietnamese Fried Banana

Chuoi ChienThis is another great Vietnamese dessert,
though it is not one of my favorite, but I do
occasionally have serious craving for them.
Especially when they are freshly made.
I normally dipped them in sweetened
coconut milk for extra yumm or sometime
I would use it to make a delicious
Fried banana split sundae with extra whipped
cream and chocolate syrup.


2 LBS riped banana - chuoi xiem (flattened)
1 Package tempura batter mix - bot chuoi chien
1 Can coconut milk
3 Tbsp sugar
Frying oil

Dipping Sauce
3 Tbsp toasted sesame seed
Coconut milk


1 - Peeled and flatten banana with a roller, leaving about 1/4 inch thick.
2 - Prepare batter as instructed on package.
                   - In a large bowl combine flour, water, then mix ingredients until batter is smooth.
                     add a pinch of salt, 3 tbsp sugar, and 4 tbsp coconut milk.
3 - Bring oil to temperature in a wok or cast iron pan. To test oil readiness by dropping a small droplet of
     batter into the oil, when the fried batter rises to the top, the oil is ready for us.
4 - Dredge flattened banana in batter one at a time, slowly dip in oil and fry until golden brown.
5 - Place fried banana on paper towel to absorb excess oil, serve immediately.
6 - Add remaining coconut milk into a sauce pan, sugar to taste and a small pinch of salt.
7 - On slow heat bring coconut milk to a simmer, stir occasionally. Sprinkle in sesame seed before serving.

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