Saba Banana Tempura (Savoury Banana Tempura)
Using:
A crispy, golden savoury twist on Saba bananas, coated in a light beer tempura batter, finished with Cajun seasoning and served with satay and sweet chilli dipping sauces.
Saba Banana
Sweet Saba bananas, frozen and ready to be cooked into Filipino favourite snacks. Made from 100% real saba banana — Grown in the tropical regions of the Philippines, Saba bananas are a versatile fruit loved for their sweet, creamy flavor and firm texture.
You’ll need:
- 1/2 packet Frozen Saba Banana Masarap, thawed and sliced
- 1 cup plain flour
- 3/4 cup cold beer
- 1/2 tsp baking powder
- A pinch of salt
- Vegetable oil, for deep frying
- Cajun seasoning, for coating
- Satay sauce, for dipping
- Sweet chilli sauce, for dipping
How to make it:
- Prepare the batter: In a mixing bowl, combine the plain flour, baking powder and salt.
- Gradually pour in the cold beer, whisking until a smooth batter forms. Avoid overmixing.
- Coat the bananas: Dip the Saba banana pieces into the beer batter, ensuring they are evenly coated.
- Fry: Heat vegetable oil in a deep frying pan or saucepan to approximately 180°C.
- Carefully place the battered banana pieces into the hot oil, frying in batches until golden brown and crispy.
- Remove from the oil and place on a paper towel-lined plate to drain excess oil.
- Season: While still hot, lightly sprinkle the tempura with Cajun seasoning, tossing gently to coat.
- Arrange on a serving plate and serve with satay and sweet chilli dipping sauces.
Masarap Tip: Keep the beer cold before preparing the batter for a lighter, crispier coating. Serve immediately after frying and add the Cajun seasoning while the tempura is still hot so it sticks evenly.
You’ll need:
- 1/2 packet Frozen Saba Banana Masarap, thawed and sliced
- 1 cup plain flour
- 3/4 cup cold beer
- 1/2 tsp baking powder
- A pinch of salt
- Vegetable oil, for deep frying
- Cajun seasoning, for coating
- Satay sauce, for dipping
- Sweet chilli sauce, for dipping
How to make it:
- Prepare the batter: In a mixing bowl, combine the plain flour, baking powder and salt.
- Gradually pour in the cold beer, whisking until a smooth batter forms. Avoid overmixing.
- Coat the bananas: Dip the Saba banana pieces into the beer batter, ensuring they are evenly coated.
- Fry: Heat vegetable oil in a deep frying pan or saucepan to approximately 180°C.
- Carefully place the battered banana pieces into the hot oil, frying in batches until golden brown and crispy.
- Remove from the oil and place on a paper towel-lined plate to drain excess oil.
- Season: While still hot, lightly sprinkle the tempura with Cajun seasoning, tossing gently to coat.
- Arrange on a serving plate and serve with satay and sweet chilli dipping sauces.
Masarap Tip: Keep the beer cold before preparing the batter for a lighter, crispier coating. Serve immediately after frying and add the Cajun seasoning while the tempura is still hot so it sticks evenly.
