Fried Caramel Bananas
12 ingredients
8 steps
Ingredients
- 6 firm ripe Asian bananas (preferably Lady Finger or Sugar bananas)
- 1 large egg, lightly beaten
- 1/2 cup ground hazelnuts
- 1/4 cup packaged breadcrumbs
- 4 cups vegetable oil or 4 cups peanut oil, for deep-frying
- coconut ice cream or mango ice cream, to serve
- Caramel Sauce
- 4 teaspoons butter
- 4 teaspoons dark rum
- 3/4 cup firmly packed brown sugar
- 1/4 cup water
- 1 (10 ounce) can coconut milk
Directions
-
1Peel bananas and cut in half lengthways.
-
2Place lightly beaten egg in a shallow bowl, and the combined ground hazelnuts and breadcrumbs in another shallow bowl.
-
3Dip banana pieces firstly into egg, and then coat in hazelnut and breadcrumb mixture.
-
4Heat cooking oil in a wok to 375°F, and deep-fry bananas, in batches, until golden brown.
-
5Drain on absorbent kitchen paper, and keep warm until all the banana has been cooked.
-
6For the caramel sauce, melt butter in a small pan, then add remaining ingredients and stir.
-
7Bring to the boil and cook, uncovered, until sauce has thickened slightly, about 8 minutes.
-
8Serve each individual portion with icecream of choice.
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