1 egg yolk
12 wonton wrappers
125g milk chocolate, finely chopped
1/2 cup toasted hazelnuts, roughly chopped
2 sugar bananas, sliced
2 cups vegetable oil
Icing sugar, to dust
Double cream, to serve
1. Whisk egg yolk with 2 tablespoons water. Set aside.
2. Lay wonton wrappers out on a dry work surface. Divide the chocolate, hazelnuts and banana between them. Brush edges of wrappers with a little egg wash, then twist together. Cover and refrigerate until ready to cook.
3. Heat oil in a deep frying pan or saucepan until it begins to ripple. Test by lowering a wonton wrapper into it – if the pastry begins to bubble, the oil is ready. Lower wonton parcels a few at a time into the hot oil and cook 1-2 minutes, until golden. Drain on paper towels. Sprinkle with icing sugar and serve hot with double cream.