Recipe - 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 teaspoon Tomato puree
2 teaspoon Angostura
1 Clove garlic; crushed
One half teaspoon Ground black pepper
Salt
Cumin
Ground coriander
Paprika
Fresh coriander

First wash and trim ends off plantains. Cut in two and steam for 20
minutes.

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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