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.

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