Tempura Bananas with Coconut-Green Tea Sauce (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 large bananas, ripe |
1 cup ice water |
1 1/4 cups tempura batter mix (recommended: shir-akika) |
1 tablespoon pumpkin pie spice |
1 pinch cayenne pepper |
vegetable oil, for frying |
powdered sugar, for dusting |
1 cup heavy cream |
4 green tea bags |
1 scoop coconut sorbet (recommended: ciao bella) |
fresh raspberries, for garnish |
fresh mint sprigs, for garnish |
Directions:
1. For the bananas:
2. For the Coconut-Green Tea Sauce:
3. Slice bananas diagonally, 1/4-inch thick; set aside.
4. Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
5. Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
6. For the Coconut-Green Tea Sauce
7. In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
8. Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.
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