Hong Kong French Toast
- 4 slices thick cut white bread, such as Texas toast
- ¼ cup peanut butter
- 1 banana, sliced into rounds
- Peanut or vegetable oil, for frying
- 6 eggs, beaten with 1 tablespoon water
- Sugar for garnishing
- Papaya jam, recipe follows
- Coconut cream, recipe follows
Make two sandwiches with the peanut butter and bananas, leaving a ¼-inch border around edges.
Heat oil for deep frying. Dip sandwich into egg batter, covering all sides well and fry until golden brown on one side, then flip and fry the other. Remove to a paper towel lined tray; keep warm. Fry a small amount of egg batter to add as an extra crispy garnish, sprinkle with sugar and serve with papaya jam and coconut cream. Makes one portion, served family style for 4.
To make the coconut cream: Blend 1 can coconut milk, ½ can sweetened condensed milk and a pinch of salt. Makes about 2 cups.
To make the papaya jam, put 8 ounces sugar, ⅓ cup vinegar and the zest and juice of 1 lemon into heavy bottomed pot and bring to a boil. Add 1 whole ripe Mexican papaya, seeded, peeled and cut into 1-inch chunks, and 2 teaspoons cinnamon. Continue to boil while stirring regularly for about an hour. Makes about 2 portions.
Chef-owner Abraham Conlon; Fat Rice, Chicago