Ingredients
- 30 Thai bananas or very ripe plantains
- 3 cups rice flour
- 3/4 cup tempura flour
- 1/2 cup shredded coconut
- 2 cups ice-cold water
- 1/3 cup full-fat coconut milk
- 2 Tbsp sesame seeds
- 1/2 cup white sugar
- Oil for frying
Thai Fried Bananas
Crisp battered bananas with coconut, sesame, and a hot-service finish.
Yield: large batch
Style: fried dessert
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Whisk rice flour, tempura flour, shredded coconut, sugar, and sesame seeds in a large bowl.
- Slowly whisk in ice-cold water, then coconut milk, until a smooth batter forms.
- Slice each banana into 3 thin pieces.
- Submerge banana slices in batter until fully coated.
- Heat oil in a wok or deep pan over medium-low heat.
- Fry bananas in batches, turning regularly, until golden brown and crisp.
- Drain on paper towels or a sieve before serving.
Finish + Service
- Serve hot for best crispness.
- Optional: pair with coconut or vanilla ice cream.
- Do not overcrowd the pan or the coating will soften.
Holding / Reheat / Catering Notes
- Keep chilled or room-temperature according to the method.
- Protect presentation during transport.
- Label dairy, egg, nuts, alcohol, and gluten conservatively.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.