SYRUP:
- 1 cup water
- 1 tablespoon lemon juice
- 1 slice ginger, peeled
- 6 tablespoons sugar
OTHER:
- 1 large honeydew melon
- 8 fresh or canned longans or lychees
- 1 cup mango slices
- 3 to 4 large strawberries
HOW TO PREPARE
Preparing and Deep-frying the bananas:
- Cut the bananas into 1 1/2 inch lengths
(about 5 pieces per banana).
- Combine the egg and the water, and then
stir into the flour to make a batter.
- Heat the oil for deep-frying to 365
degrees Fahrenheit.
Use a fork to dip each banana slice into
the batter, roll it around and coat
it with the batter.
(If needed, push the banana off the fork
with your finger, then use the fork
to push the banana around in the batter
to recoat it.
Respear it with the fork).
- Carefully add a few slices of battered
banana into the hot oil.
Deep-fry, until they are golden brown and
the batter is crispy (about 3 minutes).
Remove the banana slices with a slotted
spoon and drain on paper towels.
Caramelizing the bananas:Since the caramelized sugar starts hardening and
becomes difficult to work with quite quickly,
it’s easiest to caramelize half the bananas at a time:
- Fill 2 bowls with ice cold water and
several ice cubes, and place in the
freezer while preparing the sugar syrup.
- Heat 1 tablespoon oil on low-medium heat,
then add 3/4 cup sugar, stirring constantly
until it turns a golden brown (about 5 minutes).
Be careful not to burn the sugar.
Remove the wok from the heat and stir in
half the sesame seeds.
Set out the ice bath.
- Working quickly, use a fork to place a
banana slice in the sugar syrup mixture
and turn to coat it in the syrup.
Place the banana in the ice water for several
seconds, until the sugar coating has hardened.
Place the banana on a sheet of wax paper.
Continue with the remainder of the banana slices.
If the syrup starts to cool and harden,
heat again on low heat, stirring constantly,
until it is liquid.
- Caramelize the second half of the bananas,
repeating steps 2 and 3 and using the
second ice bath.
