Grasshopper Thai head chef Gil Melendez with his coconut crusted deep fried banana fritter with custard filling and coconut ice cream. 09 November 2017 New Zealand
Grasshopper Thai head chef Gil Melendez with his coconut crusted deep fried banana fritter with custard filling and coconut ice cream. 09 November 2017 New Zealand
From: Chef Gil Melendez, Grasshopper Thai Restaurant, Stamford Plaza
Dish: Banana fritter (Glay Phoi)
Why he chose the dish: "Kiwis love the bananas, and I'm from the Philippines where a lot of the banana imports here come from. During my time working as a chef on a cruise ship, bananadesserts were a favourite. We were often pressured to come up with something new all the time. Since I started working at Grasshopper, we've perfected the banana dessert - one that is not only crumbed with coconut flakes, but also filled with custard. Served with ice cream, it is a perfect summer dessert to go with any barbecue or dinner. I am very sure it will be a hit, especially with the kids."
Batter mixture: 400 ml coconut cream 200 ml coconut milk ½ teaspoon salt 1 tablespoon sugar 200 grams standard flour
Method: (1)Peel the banana and cut into 2 or 3 pieces. (2)Dip the banana pieces into batter mixture and drain off excess water. (3)Roll the banana in the breading mixture. (4)Deep fry banana in hot oil to golden brown. Make sure that the oil has a temperature of 180 degrees Celsius. (5)Serve it hot and with coconut ice cream on the side.
