| 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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