Chicken Banana Rolls

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Ingredients:
2 pieces chicken breast with skin intact
2 bananas (pisang rastali)
1 nori sheet, cut into half
A little corn flour

Combine:
1/2 cup tapioca flour
1/2 tsp Chinese five spice powder
Dash of pepper
1 egg, lightly beaten
1 tbsp sesame seeds

Seasoning:
Pinch of salt and sugar
Dash of pepper

Directions:
Trim fat from chicken meat. Slice into 1.5cm thickness. Marinate with seasoning for 30 minutes. Spread out meat flat on a level surface. Sprinkle lightly with corn flour. Spread a nori sheet over the meat.

Put a banana on one side nearest to the edge of the meat. Roll up the nori sheet tightly, swiss roll style. Tie the roll up at each end with a piece of cord.

Roll up tightly with cling film wrap on the inside and aluminium foil on the outside. Repeat the process with the other nori sheet. Refrigerate rolls for two to three hours.

Steam the rolls over rapidly boiling water for five to six minutes. Remove and set aside to cool completely.

Dip rolls in egg mixture. Next, toss them in tapioca flour. Deep-fry in hot oil until golden.

Remove, cool slightly, then cut into slices and serve with chilli sauce.

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