A very naughty and calorific dessert that I may treat myself to once a year. Beloved of all Chinese restaurants and takeaways, I first enjoyed a paper cone filled with these deep-fried treats in Hong King during my teens. I was under strict instructions not to eat any street food as Mum was worried about “dirty water” but when I visited my best friend for the weekend, that all fell by the wayside as we meandered through the street food markets in Kowloon. We watched as the hawker dexterously peeled, chopped and fried the bananas in batter before dipping them into a toffee sauce and scattering sesame seeds over the top, and they were utter illegal bliss.
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