If you can buy ripe plantains from your local supermarket or ethnic food shop, then use these instead of ordinary yellow bananas. In this very new wave pairing, the spiced prawn paste (more or less that used on traditional prawn toasts) will give the fritters some warmth and bite, to cut the sweetness of the plantains (or bananas). I like to make these fritters quite small, just a mouthful each, but if you want them larger – say, two bites – then cut the banana / plantain obliquely into ovals instead of plain rounds.
Make the prawn paste by putting all the ingredients into a blender and blending until smooth. Chill for at least 30 minutes.
Meanwhile, make the batter by mixing the ingredients in another glass bowl.
Heat the oil in a wok or deep-fryer. When hot, dip the sandwiches in the batter and deep-fry them, 4 or 5 at a time, for 2-3 minutes. Scoop them out with a slotted spoon and drain on layers of kitchen paper. Continue frying until all are done.
Serve hot or warm, as canapés with drinks. Dipping sauce is optional, but I recommend Soy Sauce with Chillies.
© 2002 Sri Owen. All rights reserved.