Vietnamese Fried Banana

Ingredients : Serves 4

4 Ripe but firm sweet bananas

1 bowl Vegetable oil, for deep frying, add more if required

1/2 teaspoon Caster (superfine) sugar, for sprinkling

For the batter:

115 g Plain (all-purpose) flour

2.5 ml Baking powder

45 ml Caster (superfine) sugar

150 ml Water

150 ml Beer

Method :

To make the batter, sift the flour with the baking powder into a bowl.

Add the sugar and beat in a little of the water and beer to make a smooth paste.

Gradually beat in the rest of the water and beer to form a thick batter. Leave to stand for 20 minutes.

Peel the bananas and cut them in half cross-ways and in half again, length-ways. Pour enough oil for deep frying into a wok or a heavy, shallow pan.

Cook the bananas in batches, so they don't stick together in the pan.

Dip each one into the batter, making sure it is well coated, and slip it into the hot oil.

Use tongs or chopsticks for turning and make sure each piece is nicely crisp and golden all over.

Drain the fried bananas on kitchen paper and sprinkle them with sugar.

Serve immediately.