Gluay khaek (fried bananas)

Method

1. In a large bowl, mix together both flours, the baking powder, sugar and salt. Gradually add the water or coconut milk, stirring until a smooth batter forms. The batter should be like a smooth paste, not watery - add a little extra flour if it seems thin.

2. Stir in the sesame seeds and set the batter aside for 10 minutes.

3. Peel the bananas. Cut crosswise in half then cut each piece lengthways into three slices.

4. Place a heavy pot over a high heat. Add oil to a depth of 4cm and heat until the oil just starts to smoke. To test the temperature, add a blob of butter to the oil; it should sink and then rise back up immediately without turning black. If it blackens quickly the oil is too hot and you should reduce the heat to medium-high. If it does not rise back up to the surface, the oil is not yet hot enough; wait another minute or two before testing again.

5. Have ready a plate or baking tray lined with paper towel for draining the cooked bananas, and heat the oven to 150C/gas 2.

6. When the oil is ready, dip a banana piece on the batter, turning to coat it. Place in the hot oil to fry. If the banana is very ripe and a little soft it may break into smaller pieces; don't worry, it doesn't matter.

7. Repeat with a second piece of banana and deep-fry both, turning them over halfway through. Cook for 1-2 minutes or until golden brown. Remove with a slotted spoon, pausing to allow the excess oil to drain back into the pot.

8. Drain the fried bananas on paper towel. Place them in the low oven to keep warm while you repeat the cooking process with the remaining ingredients. Serve hot.

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Ingredients

50g plain flour
70g rice flour
1/2 tsp Baking powder
2 tbsp Sugar
1/2 tsp Salt
125ml water, or canned or fresh coconut milk
1 tbsp toasted Sesame seeds
4-5 firm ripe bananas
groundnut oil, for deep frying
Butter, for testing

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