Fried Caramel Bananas

• 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

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 375u0b0F, 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.

firm ripe asian bananas, egg, ground hazelnuts, breadcrumbs, vegetable oil, coconut ice cream, caramel sauce, butter, dark rum, brown sugar, water, coconut milk

Taken from www.food.com/recipe/fried-caramel-bananas-77700 (may not work)