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Crunchy Bananas Foster
(Yield: 1 serving)
1 banana, cut into 1-inch pieces
3/4 cup Kikkoman Tempura Batter Mix
3/4 cup ice water
3/4 cup Kikkoman Panko Japanese Style Bread Crumbs
vegetable oil, for deep-frying
rum Raisin ice Cream
Caramel Candy Sauce (recipe follows)
Caramel Candy Sauce:
1 pound butter
2 pounds brown sugar
1/2 cup hot water
1 quart heavy cream
1/2 cup light corn syrup.
2 tablespoons vanilla extract
Mix tempura mix and water together to form batter; do not overmix. Dip banana pieces into batter, then roll in panko to coat. Deep fry in hot (350 degree) oil until golden brown and crispy. Serve with 2 scoops rum-raisin ice cream and 1/4 cup Caramel Candy Sauce.
To make Caramel Candy Sauce: In sauce pan, bring butter to boil; boil 1 minute. Stir in brown sugar. Bring to boil; boil 1 minute. Add water; boil 30 seconds. Add cream and corn syrup. Bring to boil; boil vigorously 10 minutes. Remove from heat. Mix in vanilla extract. Cool; refrigerate, covered. Heat over double boiler to serve.
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