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Toffee Bananas

Source of Recipe


From "New Wok Cooking" by Rosa Ross






List of Ingredients



• 3 ripe bananas
  
• 1/4 cup cornstarch
  
• 1/4 cup all-purpose flour
  
• Pinch of salt
  
• 2 egg whites
  
• 1 cup (packed) dark brown sugar
  
• 1/4 cup light corn syrup
  
• 1/4 tsp fresh lemon juice
  
• 1 tsp Asian sesame oil
  
• 2 cups vegetable oil
  
• Large bowl of ice water with ice cubes floating in it
  






Instructions



1. Peel the bananas and cut into 2-inch segments. In a medium bowl, combine the cornstarch, flour and salt. Stir in the egg whites and add enough water (about 2 tablespoons) to make a thin batter that will coat the bananas. Add the banana pieces to the batter.
   
   
2. In a small saucepan, combine the brown sugar, corn syrup and lemon juice. Heat over low heat until the sugar is melted. Continue cooking until the syrup is light brown in color and a little drizzled onto a cold plate hardens. Immediately stand the saucepan in cold water to stop the cooking. Stir in the sesame oil with a wooden spoon. Cover and keep warm.
   
   
3. Heat the vegetable oil in a carbon-steel wok over medium-high heat until just smoking. Add the banana pieces and deep-fry to a golden brown. Remove with a slotted spoon and drain on paper towels. Mound the banana fritters on a warm plate and pour the warm syrup over them. Serve immediately with a bowl of ice-cold water set in the middle of the table. Each diner spears a banana fritter and dunks it int the ice water. The syrup will harden and form a crackling crust which breaks when eaten. The banana fritter should still be warm in the middle.
   
   Makes 6 servings.
   
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   NOTE: In order for the toffee on the bananas to harden, the water must stay icy cold, so be sure to have a good supply of ice on hand.