Chuoi Xanh Ngao Duong (Candied Green Banana with Ginger), No Added Refined Sugar

Method

1. Trim both ends of the bananas, peel them and cut them lengthwise into thin slices.
2. Mix salted lime water in a basin of clean water, drop the lime rind in as well, submerge the banana slices for 2 to 3 minutes, then lift them out and drain.
3. Peel the ginger, pound it fine and steep it in half a bowl of water, then strain off the ginger water and discard the pulp.
4. Deep fry the banana slices until golden on both sides, then lift them out and drain.
5. Cook the ginger water with 90g kOBE Monk Fruit Blend over medium heat, stirring steadily, until the mixture bubbles gently and thickens slightly.
6. Add the fried banana and stir until the syrup coats both sides.
7. Once the syrup has cooked down and soaked into the banana, take the pan off the heat but leave it on the stove and keep stirring until the kOBE Monk Fruit Blend crystallizes into a thin powdery coat.

Tips

• Syrup clinging to the sides of the pan burns easily, so keep the heat at medium and stir steadily.
• Slices that stick together come apart with a gentle nudge from a chopstick.
• The banana has to be fully drained before frying, since any water makes the oil spit.
• Store the slices in a sealed jar once cool so the powdery coat does not weep.
• Use only the strained ginger juice and discard the pulp, since the pulp leaves fibers speckled over the slices.