Fried Caramel Bananas

"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."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:
20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

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

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