Tempura Bananas with Coconut-Green Tea Sauce

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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

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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