Salt & pepper quails with Thai herb & bean salad
Packed with fresh Thai flavours, these quails make a special supper for two
Fried coconut bananas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp palm sugaror soft light brown sugar
- 2 bananaspeeled, halved lengthways, then each chunk halved again
- 150ml coconut milk
- coconutice cream and toasted, shredded coconut, to serve
Nutrition: per serving
- kcal272
- fat13g
- saturates11g
- carbs40g
- sugars38g
- fibre1g
- protein2g
- salt0.22glow
Method
step 1
Heat the sugar in a small frying pan. When melted, add the bananas and caramelise on each side for 3-4 mins. Lift out and set aside.
step 2
Tip the coconut milk into the pan with a pinch of salt, stir into the sugar and bubble until syrupy. Divide between 2 bowls, top with the caramelised bananas, then add a scoop of ice cream and scatter with toasted coconut.
