Ingredients

• 6-8 lady-finger bananas

Batter

• ½ cup flour
• pinch salt
• ½ cup chilled water
• 50 grams butter, melted and cooked until nut brown
• 1 egg white

Lime Syrup

• 1 cup grated palm sugar
• ¾ cup water
• ¼ cup Malibu liqueur (or use pineapple juice)
• 1½-2 tablespoons grated lime rind
• 1½ tablespoons arrowroot

Method

1. Sift the flour and a pinch salt into a bowl and make a well in the centre. Whisk in the ice cold water to make a smooth thin batter. Quickly whisk in the brown butter and then allow the batter to stand for 30 minutes to rest.
2. Heat the oil in a wok or frying pan to 180ºC.
3. Whisk the egg white until it forms stiff peakes and fold it into the batter.
4. Dip bananas into the batter and then straight into the hot oil. Deep-fry for 2 minutes or until the bananas are lightly golden. Serve with whipped cream and the Lime Syrup. If wished, dust with icing sugar.

Lime Syrup

1. Stir together the palm sugar and water in a saucepan over a moderate heat until the sugar has dissolved. Mix together the liqueur, lime rind and arrowroot. Add to the warm syrup. Cook, stirring, until the syrup becomes clear. Serve warm. Makes 1½ cups.