Todo en mi parrilla/Camarones y ostras al estilo de Nueva Orleans/Bananas Foster with Vanilla Ice Cream

Supplies

  • Plantains
  • 6 ripe plantains
  • 18 spring rolls wrappers
  • 1 egg, beaten
  • 2 cups vegetable oil
  • Sauce
  • ½ cup unsalted butter
  • 1 ½ cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoon vanilla extract
  • ¼ cup rum
  • vanilla ice cream for serving

Pasos

  1. Sauce
  2. Heat a medium skillet over medium heat.
  3. Add the butter and cook until melted.
  4. Stir in the sugar, vanilla, and cinnamon.
  5. Bring to a simmer, while stirring.
  6. When the sugar has melted, remove from the heat, stir in the rum and flambé.
  7. Keep the sauce warm while you make the rest of the dish.
  8. Plantains
  9. Remove the peel from the plantains, cut in half lengthwise, and then cut those pieces in thirds.
  10. Place one of the plantain pieces in the center of the spring roll wrapper, fold up the bottoms and then roll in up the sides, brush with egg wash to seal.
  11. Repeat until all plantains are wrapped.
  12. Heat a high sided skillet on the grill over medium high heat.
  13. Add the vegetable oil and heat.
  14. Cook the plantains in the oil until golden brown, flipping halfway through.
  15. Remove to a paper towel lined plate.
  16. Add the fried plantains to the skillet with the sauce and stir to coat.
  17. To serve: Stack some of the fried plantains on a plate and finish with a scoop of ice cream.