Name: Prawn And Plantain with Coconut Sauce
Ingredients: 3 Ripe plantains; 500 g Large uncooked prawns; 200 ml Coconut milk; 50 g Butter; 25 g Creamed coconut; 4 ts Tomato puree; 2 ts Angostura; 1 Clove garlic; crushed; 1/2 ts Ground black pepper; Salt; Cumin; Ground coriander; Paprika; Fresh coriander

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Food networ, Food3	6	servings

INGREDIENTS

3		Ripe plantains
500	g	Large uncooked prawns
200	ml	Coconut milk
50	g	Butter
25	g	Creamed coconut
4	ts	Tomato puree
2	ts	Angostura
1		Clove garlic; crushed
1/2	ts	Ground black pepper
		Salt
		Cumin
		Ground coriander
		Paprika
		Fresh coriander

INSTRUCTIONS

First wash and trim ends off plantains. Cut in two and steam for 20
minutes.
Melt the butter in a large frying pan, add prawns, garlic, tomato puree,
coriander, cumin, black pepper, salt, Angostura and creamed coconut. Fry
gently for 3 minutes stirring all the time. Add coconut milk and continue
frying and stirring for a further 3 minutes.
To serve peel plantains and slice each half into four strips, arrange on a
plate and top with the prawn mixture. Garnish with paprika and a sprig of
fresh coriander.
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