Kluay Tod (Thai Fried Bananas)

Karen Haigh
This dish goes down very well after a really hot and spicy meal!
Originally From: Sherry Brydson's "Thai Sensations"
Serves 8

1 cup rice flour
1/2 cup all-purpose wheat flour
1/2 teaspoon salt
3/4 teaspoon baking powder
2 tablespoons palm sugar (may substitute brown sugar)
3/4 cup coconut milk (may substitute water)
1 cup shredded coconut
8 very firm bananas (ripe ones will be too soggy)
2 1/2 cups light vegetable oil for deep frying
2 tablespoon toasted sesame seeds for garnish
In bowl, combine flours, salt, baking powder and palm sugar. Mix well. Add coconut milk and mix to the consistency of thick cream. Stir in shredded coconut. Cut bananas in half. Coat in batter.

In wok or deep fryer, heat oil (to 400oF, about 10 minutes). Slide bananas into hot oil, deep fry 3-4 minutes, until golden brown. Remove, drain, arrange on a platter and sprinkle with toasted sesame seeds. Serve hot or warm.

From the Dinner Co-op