Prep time 10 min
Cook time 20 min
1 litre vegetable oil
6 small bananas
1 cup rice flour
¼ cup arrowroot
3 tbsp palm sugar
¾ cup water
3 tbsp shredded coconut
½ cup sesame seeds
½ tsp salt
Make the caramel sauce as below.
Heat the vegetable oil in a wok or deep fryer to 190°C.
Peel and slice each banana lengthwise, then in half.
Combine all the batter ingredients and stir until just mixed together. Dip each piece of banana into the batter and deep-fry until golden brown. Remove from the oil and drain on paper towels for a few seconds. Serve straight away with coconut ice cream and the caramel sauce.
1 cup sugar
90 g salted butter, cut into 6 pieces
½ cup cream
½ teaspoon salt
Place the sugar in a large saucepan over a medium heat and cook, without stirring, until it becomes a thick amber-coloured liquid. Don’t let it burn.
When the sugar has completely melted, immediately add the butter – be careful as the caramel will bubble rapidly. Stir the butter into the caramel until completely melted, about 2–3 minutes.
Drizzle in the cream very slowly while stirring. Again be careful as the mixture will rapidly bubble and/or splatter. Boil the mixture for 1 minute. It will rise in the pan as it boils.
Remove from the heat and stir in the salt. Cool before using .
This caramel will last a week in an airtight container.