| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Caribbean | Caribbean, Light | 1 | servings |
INGREDIENTS
| 3 | Ripe plantains | |
| 50 | g | Butter |
| 1 | Chilli; seeded | |
| 500 | g | Large uncooked prawns |
| 1 | Clove garlic; crushed | |
| 4 | tb | Tomato puree |
| 1/2 | tb | Ground coriander |
| 1/2 | tb | Cumin |
| 1/2 | tb | Ground black pepper |
| Salt | ||
| 2 | tb | Angostura |
| 25 | g | Creamed coconut |
| 300 | ml | Coconut milk |
| 1/2 | tb | Paprika powder |
| 1 | tb | Fresh coriander |
INSTRUCTIONS
First wash and trim ends off plantains. Cut in two and steam for 20 minutes. Melt butter in a large frying pan, add chilli and sweat for 1 minute. 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. Peel plantain and slice each half into four strips, arrange on a plate and top with prawn mixture. Garnish with paprika and a sprig of fresh coriander. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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