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China—Banana Fritters

 

China Dessertbanana fritters

Banana Fritters
(Makes 15-18 pieces)

Delicious deep-fried banana fritters napped in a sweet, syrupy sauce.


Batter
1 egg (beaten)
3 T flour
3 T cornstarch
1/8 tsp. salt
1 T ice water
___________

Syrup
2 T oil
1/2 C sugar

3 bananas (peeled)
6 C oil for deep frying

Batter: in a small bowl, make a smooth batter by mixing first 5 ingredients. Set aside.

Deep Fry: in a saucepan or wok, heat oil over high heat to 350; reduce heat to medium. Slice each peeled banana into 5 or 6 pieces; dip into batter, then immediately into hot oil. Fry 30 seconds (in batches if necessary) till lightly browned, remove, and drain on paper towels.

Syrup: make syrup by heating 2 T oil in small saucepan for 1 minute. Mix in sugar and stir till thickened. Remove from heat and add fried bananas, coating well with syrup. Turn out onto a lightly greased platter and serve.

| See more Chinese recipes |

Tips & Glossary

Many ingredients used in Chinese cooking probably aren’t in your spice shelf, but you can find them at Asian grocery stores. To avoid frustration, make a list of the items before trying recipes.

Agar Agar: dried seaweed used as a gelatin. Buy it in sticks (or strips) and soak in cold water to soften.

Chili Oil: buy it or make your own. For a recipe, see Hunan Chicken.

Chinese Cabbage: aka “Nappa”;long, white stalks with light green crinkly leaves.

Deep Frying: use a deep-fry thermometer to reach the recipe's correct temperature; if the oil isn't hot enough, the food will be soggy. When cool, the oil can be strained, refrigerated, and re-used.

Dried Shrimp: tiny, salted, sun-dried shrimp that add a pungent flavor to Asian cooking. Soak before using.

Five-Spice Powder: blend of star anise, cinamon, cloves, fennel and Szechuan peppercorns. Like allspice.

Peppersalt: buy or make your own. Heat 2 T Szechuan peppercorns in skillet 5 min. Grind into powder and mix with 2 T salt.

Sauces: Hoisin (sweet, from soybeans); Oyster (like soy, from oysters); Sweet Bean (canned, salty, from soybeans); Hot Bean (hot & salty, from soybeans and peppers).

Sesame Paste: from gound sesame seeds; substitute with peanut butter.

Sweet Rice Powder: from glutinous rice; used in place of flour in many desserts.

Szechuan peppercorns: dried reddish berries, fragrant and mildly hot.

 

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