Chek Chien Fried Banana Nuggets Recipes

NUM CHET CHIEN (CAMBODIAN BANANA NUGGETS)

Steps:

• Cut each spring roll wrapper in half.
• Brush the piece of wrapper with water to soften it, place a piece of banana at one end and roll it up just like you were rolling a spring roll - don't worry about making it too neat.
• Continue with all the rest of the banana pieces and wrappers.
• Heat a lot of oil in a wok, pan or deep fryer.
• Take a small square of the wrappers or a cube of bread to test if the oil is hot enough - if the oil fizzles around it and it crisps up quickly then the oil is hot enough.
• Deep fry the wrapped bananas in the hot oil for about 4-5 minutes or until they're browned slightly. Remove and drain on paper towel.
• Roll them in the icing sugar and eat them immediately while they're nice and hot.
• VARIATIONS:.
• Here are some variations that the author has tried and loved:.
• Add a small chunk of dark chocolate with the piece of banana.
• Or add a slice of cream cheese with the piece of banana (it goes all melty and yummy).

CHEK CHIEN (FRIED BANANA NUGGETS)

Steps:

• In a small bowl, mix banana pieces with sugar and vanilla.
• Wrap each banana piece in half a spring roll wrapper. Dip fingertip into water and seal ends. Set aside.
• Heat oil in a small saucepan. When hot drop wrapped banana pieces in and deep fry until golden brown. Remove from oil with slotted spoon and drain on a paper towel.
• Sprinkle with powdered sugar.
• Place a scoop of vanilla ice cream in the center of dessert plate. Surround it with 6 fried banana pieces.
• Serve immediately.

BANANA NUGGETS

Steps:

• Microwave peanut butter till semi-liquidy.
• Dip banana slices in the peanut butter and coat with cereal.
• Refrigerate until peanut butter has thickened.

THE BEST EVER CHICKEN NUGGETS

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.