I decided to replicate this dessert dish at home so we all can simply enjoy it after a nice homemade dinner. The result turned out very close if not better than the restaurant version (confirmed by my husband). It is very simple to prepare and in no time you will have a very elegant dessert to serve your family. If you allergic or don't like coconut flavor, you can omit the shredded coconut in the batter and substitute coconut ice cream with vanilla bean ice cream. I didn't have coconut ice cream on hand so I replaced it with vanilla ice cream and it does the job nicely. When served hot with the frozen ice cream, it makes this dish even more desirable.
Ingredients: (serve 2-3)
1. 2 ripe banana, peeled, halved and cut into 3 inches chunks
2. 8 Tbsp of the Vietnamese tempura flour (see picture below)
3. 5 Tbsp of water
4. 2 tsp of sugar
5. 1 cup of shredded coconut
6. oil for deep frying
7. Vanilla or coconut ice cream
8. Fruits for ganish
Combine the flour, water and sugar and whisk it into a smooth batter. Coat the banana with the batter and roll to cover the banana with the coconut. Heat the oil in a deep frying pot until hot then put in the prepared banana into it. Deep fry the banana until golden brown. Immediately serve with ice cream and garnish with fresh fruits.