Fried Banana was our dessert. Crispy on the outside but warm, sweet, and fragrant on the inside – it is no wonder that this is a really common street snack in Vietnam. Made from a variety of small and short bananas known as chuoi xiem (also chuoi su) in Vietnam, it’s also called bananito, mazano or ladyfinger bananas and has a much sweeter taste and more fragrant smell than your common banana. When it ripes, the peel actually turns black. But you will be mistaken to think that it is rotten – these bananas are some of the sweetest and fragrant bananas you will ever taste.
- 2 kg of ripe bananas ( bananito/mazano/xiem variety)
- 1 package of fried banana flour (bot chuoi chien–see below, but any brand will do)
- 1 3/4 cup water or what is directed by your brand of flour mix
- 3 tablespoons sugar
- 1 teaspoon salt
- 16 oz can of coconut milk–of which save about 3 tablespoon for the batter.
- frying oil
- Remainder of the coconut milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons toasted sesame
Peel and flatten with the banana with a smooth flat surface such as the side of a large knife or other flat surface.
Prepare your batter in a large bowl by adding water and mix well until smooth. Add sugar, salt, and the 3 tbs of coconut milk. Heat the remainder of the coconut milk with the salt, sugar, and bring to simmer and stir frequently. Reduce by half to thick consistency and adjust sweetness to taste and set aside.
Heat a pan or wok with frying oil. Test readiness of the oil by dropping a small droplet of batter–it should sizzle and rise to the top. Dredge the flattened bananas in the batter and fry until golden brown. Drain and serve immediately.
Sprinkle the toasted sesame on the coconut dipping sauce and serve. This recipe is extremely versatile and you can easily add your own personal touches. Experiment with adding cinnamon, sesame, or shredded coconut to the batter.
Hot, crispy, and delicious Fried Bananas – our Sunday best, from our home to yours!