Kluay tod (Thai fried bananas with sesame and coconut)
Hot bananas in a crunchy rice flour, coconut and sesame batter, the golden street snack sold from every Thai cart.
- Time30 min
- LevelEasy
- Costabout £0.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the rice flour, tapioca flour, coconut, sesame seeds, sugar, salt and turmeric in a bowl. Stir in the coconut milk to make a thick batter that coats a spoon. Rest for 10 minutes.
10 min - 2
Peel the bananas. Cut each lengthways into 2 or 3 slices, or leave small ones whole.
- 3
Heat the oil in a deep, heavy pan to 170 C, or until a drop of batter sizzles and rises at once. Never leave hot oil unattended.
- 4
Dip a few banana pieces at a time in the batter, let the extra drip off, and lower them into the oil. Fry for 3 to 4 minutes, turning once, until deep golden and crisp.
3 min 30 s - 5
Lift out onto kitchen paper to drain. Fry the rest in batches.
- 6
Eat while still hot, with a drizzle of coconut milk or a scoop of coconut ice cream if you have some.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
