Crispy fried banana (khaow Nom Kuay Juen)

Andy Souvanhphukdee
Crispy fried bananas are soft inside and really fragrant
Lao Kitchen


  • 1 kg of plain rice flour 
  • ½ kg of crispy flour 
  • 1 cup of limewater
  • 4 cups of water 
  • 1 g of sugar 
  • 1 g of coconut pieces 
  • 3 tablespoons of white sesame 
  • 3 eggs 
  • 4 hands of bananas 
  • Pandanus (alternative)
  • 2 kg of vegetable oil
  • 1 tablespoon of salt


  1. Mix the plain flour and the crispy flour with limewater before slowly adding the water. Add the sugar, the eggs, the white sesame, and the salt. Mix everything together. 
  2. Add the coconut pieces and pound the flour again. Add more water if the flour is too stiff.
  3. Peel the bananas and cut each banana into 3-4 pieces. Add the pieces of banana to the flour. 
  4. Heat the pan and add the oil. Mix the banana pieces with the flour and put the mixture into the pan for 2-3 minutes (if you want, you can add pandanus while frying). Stir the mixture with a wooden spoon. 
  5. When the bananas turn into a golden color, remove the pan and drop out the oil. 
  6. Serve the bananas or put them into a box for eating them later on. 


  • Use green mix yellow bananas.

More videos at Simply Hmong and more information about this recipe at Kasetkaoklai