Fried Caramel Bananas

Daydream's Note:

Deep-fried bananas, Vietnamese Style. Dipped in a crisp hazelnut and breadcrumb coating, served with a warm caramel and coconut sauce, and accompanied by ice-cream, these are the perfect finish to an Asian meal.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 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
• vanilla ice cream or 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:

1. Peel bananas and cut in half lengthways.
2. Place lightly beaten egg in a shallow bowl, and the combined ground hazelnuts and breadcrumbs in another shallow bowl.
3. Dip banana pieces firstly into egg, and then coat in hazelnut and breadcrumb mixture.
4. Heat cooking oil in a wok to 375ºF, and deep-fry bananas, in batches, until golden brown.
5. Drain on absorbent kitchen paper, and keep warm until all the banana has been cooked.
6. For the caramel sauce, melt butter in a small pan, then add remaining ingredients and stir.
7. Bring to the boil and cook, uncovered, until sauce has thickened slightly, about 8 minutes.
8. Serve each individual portion with icecream of choice.