Justin Pichetrungsi's Thai Tea Caramel Ice Cream Sundae With Fried Bananas

Make red lime paste water: Combine red lime paste with water and stir well. Set mixture aside for at least 20 minutes to let limestone settle. Lime paste water can be made ahead and used as needed for frying. When ready to make batter, use the clear water that floats above the limestone sediment. Save unused lime paste water for other recipes.

Fry bananas: Pour enough oil into a large, heavy-bottomed pot, such as a Dutch oven, to fill it one-third to no more than half full (about 4 inches up the sides). Heat the oil over medium-low heat until it reaches 325 degrees on an instant-read or fry thermometer.

In a large bowl, whisk the rice flour, all-purpose flour, sugar, baking soda, salt, sesame seeds and grated coconut until combined. Add the coconut milk and then 1/3 cup lime paste water, adding more lime paste water a tablespoon at a time (up to an additional ⅓ cup), if needed, until the batter is the consistency of very wet oatmeal. Set aside to rest and let the gluten form, 15 minutes.

Peel and cut the bananas lengthwise into ¼- to ½-inch-thick slices (you don’t have to be exact). If you’re using large bananas or plantains, cut them in half crosswise first. (For plantains, try to cut them on the thinner side — ¼-inch-thick slices.) Dip the banana slices into the batter and then carefully add them, in batches of six at a time, to the hot oil. Using a spider, gently move or flip the battered banana pieces as they fry in the oil. Fry until the bananas are deep golden brown, 4 to 5 minutes. Remove the bananas (and the extra bits of fried batter!) with a spider to a baking sheet lined with paper towels.

Sprinkle with additional sesame seeds while bananas are still hot. Let cool slightly for serving.

Make Thai tea: Heat the water over medium-high heat until just before boiling. Remove from the heat and add the tea mix. Stir to mix and let steep for 1 to 2 minutes, then strain. Set aside.

Make the caramel: In a heavy-bottomed saucepan over medium heat, add the palm and white sugars. Add 5 tablespoons brewed Thai tea. Add the cream of tartar (it helps prevent crystallization). Stir with a rubber spatula continuously until the sugars dissolve, 1 to 2 minutes. Continue to stir until the caramel sauce starts to froth vigorously, about 3 to 3½ minutes. Then add the plant butter, coconut milk and salt, stirring to combine. Stir for 1 to 2 minutes, then turn the heat to low and stir occasionally, until reduced to about the consistency of condensed milk, about 5 minutes. Remove from heat and set aside to cool. It will thicken as it cools.

Assemble the sundae: Put two or three scoops of ice cream into each of four bowls, drizzle with the Thai tea caramel sauce and garnish with two or three pieces of fried banana. Sprinkle with sesame seeds as well as peanuts and lychees, if desired, and serve immediately.