| 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.
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