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TEMPURA FRIED BANANAS WITH COCONUT GREEN TEA SAUCE

Prep time 15 minutes
Cook time 15 minutes
Makes 4 servings

FOR FRIED BANANAS
• 1 large just-ripe bananas
• 1 cup ice water, less 1 tablespoon
• 1 1/4 cups tempura batter mix, Shirakiku®
• 1 tablespoon pumpkin pie spice, McCormick®
• 1 pinch cayenne pepper, McCormick®
• Vegetable oil, for Frying
• Powdered sugar

FOR COCONUT-GREEN TEA SAUCE
• 1 cup heavy cream
• 4 green tea bags, Bigelow®
• 1 scoop coconut sorbet, Ciao Bella®
• Fresh raspberries (optional)
• Fresh mint sprigs (optional)


Directions
1.
Peel and slice bananas diagonally 1/4 inch thick. Put ice water in a medium bowl. Fold tempura batter mix, pumpkin pie spice, and cayenne pepper into ice water. (Batter will be thin and lumpy.) Heat 2 inches oil in medium saucepan to 350 degrees F Working in batches, dip sliced bananas in batter, then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.

2. To make the sauce, bring cream to barely a simmer in a small saucepan over medium heat. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until it melts. Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with Fresh berries and mint (optional).
 

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