Savory banana snacks

Bananas lend themselves to this type of fried snack. I remember the little red bananas in Malaysia cooked whole, and sizzlingly delicious as they were lifted out of the wok, This version from Ken ya is quite spicy, with chili and ginger. Too hot to handle? Just leave out the chili. Peanut oil is best for high-temperature frying.

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Step 1

1 Mix the mashed bananas with the onion, tomato, chili and ginger. 2 Sift the flour into a bowl and slowly add the water, stirring to make a thick, smooth paste. 3 Now spoon this into the banana and tomato mixture and combine well.

Step 2

4 Pour enough oil into a wok to qive a depth of 2-3 in/5-7 cm. When it is smoking hot, add the banana mixture a teaspoon at a time and fry until golden.

Step 3

5 If you prefer not to fry, heat the oven to

Step 4

300°F/150°C/Gas 2. Place dessertspoonfuls of the

Step 5

mix on a non-stick baking sheet and bake for 20

Step 6

minutes until golden.