Finish off your Chinese New Year banquet with these decadent banana fritter sundaes with creamy coconut caramel sauce.
The ingredient of Banana Fritter Sundae With Coconut Caramel Sauce
- 500ml soda water chilled
- 2 2 5 cups 300g self raising flour
- pinch salt
- 1 litre vegetable oil for deep frying
- 100g palm sugar or brown sugar finely chopped if using brown sugar no need to chop it
- 1 3 cup coconut milk mixed well
- 4 ripe bananas cut into three equal segments
- sesame seeds for garnish
- 1 2 cup roasted unsalted peanuts for garnish
- 1 2 cup shredded coconut for garnish
- 1 litre vanilla ice cream to serve
The Instruction of banana fritter sundae with coconut caramel sauce
- to make batter place chilled soda water into a mixing bowl add flour and salt and whisk to combine leaving the batter a little lumpy the batter should not be smooth allow to stand for 10 minutes
- add vegetable oil to a wok or large saucepan place over high heat and bring up to 190u00b0 degrees
- to make the coconut caramel sauce place palm sugar and 1 tablespoon of water into a small saucepan over high heat allow sugar to melt and stir the mixture to combine allow to simmer for 2 minutes then add coconut milk mixture may spit a little give a stir reduce for 1 minute then turn off heat and set aside you may need to gently reheat if the mixture seizes up before serving
- add banana pieces to the batter when the oil is at the correct temperature carefully remove banana pieces with a fork and place into the oil work in batches deep frying 1 3 of the banana pieces at a time when crispy and golden remove with slotted metal spoon place on absorbent paper towel then onto a plate repeat with remaining banana pieces
- to serve place scoops of ice cream and banana pieces in a sundae dish pour a little coconut caramel sauce over the sundae and garnish with white sesame peanuts and coconut serve immediately
Nutritions of Banana Fritter Sundae With Coconut Caramel Sauce
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