We can’t get good bananas here for frying like our goreng pisang back home. I tried using the regular Dole kind but they were not good for frying. They became so soft and watery once it hits the hot oil and it will start spattering all over. I tried it once and never attempt frying it again. Once awhile I will use plantain. Plantain is like our pisang tanduk and I usually slice it up and pan fried it with a bit of butter. This time I mashed it up and made it into pancakes like. Man, were they good. The pancakes were sweet and savory at the same time. Since plantain is pretty starchy you don’t need to add to much flour to it. I used only 3 tbsp of it.
2 ripe plantains – cut in chunks
10 medium size shrimps – roughly chopped
3 spring onions – cut small
1 red chili – diced small
1 shallot – diced small
3 tbsp flour
1 tbsp toasted sesame seeds
Salt and pepper to taste
1. Peel, cut and mashed plantains and then add the rest of the ingredients and mix well. Set it aside to rest for 15 minutes.
2. Heat up 2 tbsp of vegetable oil in a non stick frying pan. Once it is hot, ladle about 2 – 3 tbsp of batter onto the pan, and lightly spread it out into a round circle. Make as many pancakes as you can, leaving space between each.
3. Cook until golden brown, turn it over and continue to cook until golden brown.
4. Transfer to a paper towel to drain off excess oil. Repeat the same with the remaining batter until all the batter is used.
5. Serve warm with chili sauce.
Note: If you want it gluten free you can replace the flour with cornflour. For sweet version just omit all the rest of the ingredients except for plantain, flour and salt. You can serve it with some maple syrup.