Pisang Goreng

Battered and deep-fried plantain bananas with a crispy golden crust and caramelized sweetness inside.

Ingredients

• 500g whole mackerel
• 300g compressed rice cakes (lontong)
• 1 tbsp sliced shallots
• a pinch of coriander seeds
• 2 tbsp coconut oil
• a generous handful of bean sprouts
• a handful of fresh cilantro, chopped
• lime wedges, for serving
• 2 cups chicken stock
• 2 tsp palm sugar
• 200g long beans
• a drizzle of coconut cream

Instructions

1. 1

   Prepare the rice noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the large prawns, cabbage, grated fresh ginger, and coriander seeds, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the large prawns mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the rice noodles with the filling, a spoonful of coconut cream, and a scattering of Thai basil.

7. 7

   Add a final touch of lime wedges for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra coconut cream on the side for dipping or drizzling.

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