Prawns with angostura bitter and plantains
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ripe plantains | |
| 50 | grams | Butter |
| 1 | Chilli; seeded | |
| 500 | grams | Large uncooked prawns |
| 1 | Clove garlic; crushed | |
| 4 | tablespoons | Tomato puree |
| ½ | tablespoon | Ground coriander |
| ½ | tablespoon | Cumin |
| ½ | tablespoon | Ground black pepper |
| Salt | ||
| 2 | tablespoons | Angostura |
| 25 | grams | Creamed coconut |
| 300 | millilitres | Coconut milk |
| ½ | tablespoon | Paprika powder |
| 1 | tablespoon | Fresh coriander |
Directions
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.