Recipe courtesy of Sandra Lee
Episode: Pagoda Passion
Tempura Bananas with Coconut-Green Tea Sauce
Total:
15 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

For the bananas:
For the Coconut-Green Tea Sauce:

Directions

Slice bananas diagonally, 1/4-inch thick; set aside.

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.)

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.

For the Coconut-Green Tea Sauce

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.

Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.

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