Chinese restaurants in Australia's early days didn't have ovens, so cakes and other popular Western desserts weren't possible. The answer was to deep-fry, and I'm glad they did. Dishes like fried ice-cream and banana fritters will always have a special place in my heart.
1 cup self-raising flour
2 tsp baking powder
275ml cold soda water
4 ripe bananas, peeled
1 litre vegetable oil, for deep-frying
vanilla ice-cream, to serve
gold-coloured sprinkles, to serve
Cinnamon chocolate sauce
100g dark chocolate
1 tsp cinnamon powder
150ml thickened cream
To make a batter for the bananas, combine the flour and baking powder in a bowl and whisk through the soda water until just combined – a few lumps is fine. Transfer to the fridge to rest for 30 minutes.
For the sauce, put all the ingredients in a small saucepan and stir over medium heat until combined. Set aside in a warm place.
Heat the oil to 180C in a medium saucepan. Dip two of the peeled bananas into the batter and transfer to the oil. Fry for six to eight minutes, until golden brown and crisp. Repeat for the remaining bananas. To serve, put a banana on each plate, drizzle with the cinnamon chocolate sauce, add a scoop of ice-cream and scatter with the golden sprinkles.
If you like this recipe try my fried ice-cream recipe.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.