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Prawn and Plantain with Coconut Sauce
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
First wash and trim ends off plantains. Cut in two and steam for 20
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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