1. Mix the eggs thoroughly with the brown sugar. 2. Add the rice flour, coconut and ice water and mix well. 3. Peel the bananas. Cut in half lengthwise, then in half crosswise. Dip each quarter in the batter and coat thoroughly. 4. Heat the oil. Saute bananas until crisp and brown, turning once. Drain on paper towels. Serve immediately. NOTES : Make Kluay Bwarchee, omiting the bananas, and use as a dipping sauce. Recipe by: Thai Cooking by Kelly Simon Posted to MC-Recipe Digest V1 #593 by email@example.com (The Meades) on Apr 30, 1997
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 196 (58%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 528.8mg||163 %|
|Sodium 175.6mg||6 %|
|Potassium 183.5mg||5 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 17.3g|
|Protein 17g||24 %|
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Calories per serving: 336
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