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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Thai Gluey Tord, really interesting but tasty Thai snack or appetizer The bananas should be ripe, but not overly so. If you use packaged coconut, try to get the unsweetened kind, otherwise reduce the sugar by 1 Tbs. Read more . Serve immediately. Sprinkle with powdered sugar if you like! Ingredients:
1-1/2 cups all purpose flour |
1-1/2 cups unsweetened shredded coconut |
1-3/4 tsp salt |
2-1/2 tbs granulated sugar or splenda |
2 tbs red lime liquid ( optional -see note at end ) |
1 cup water |
1/4 cup sesame seeds |
4 lbs bananas |
vegetable oil for deep-frying |
Directions:
1. Thoroughly mix all the ingredients except the bananas and oil.
2. Heat 1-1/2 of oil to 375° F in a wok.
3. While the oil is heating, slice 2 or 3 bananas lengthwise and then slice crosswise between 1/4 and 1/2 thick.
4. Put the banana pieces in the batter and stir gently to coat them well.
5. Put a few pieces at a time in the hot oil and fry 'til golden brown and
6. crisp.
7. Don't overload the wok or the oil will cool too much.
8. Drain on paper towels and keep warm while you fry the remaining pieces, a few at a time.
9. Serve immediately.
10. What is Red LIme? ( for pickling and preserving )
11. To Make Red Lime Liquid:
12. Put a 3.5 oz. pkg. of Red Lime Paste (available in Thai/Asian markets) into a one quart jar and fill with water.
13. Shake or stir well and let it sit for at least 30 minutes before using.
14. Replace liquid removed and shake.
15. Can be kept indefinitely in the pantry, repeating this procedure,
16. 'til the residue has turned pale, almost white.
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