Recipe - Prawns With Angostura Bitter And Plantains

3 Ripe plantains
50 g Butter
1 Chilli; seeded
500 g Large uncooked prawns
1 Clove garlic; crushed
4 tablespoon Tomato puree
One half tablespoon Ground coriander
One half tablespoon Cumin
One half tablespoon Ground black pepper
Salt
2 tablespoon Angostura
25 g Creamed coconut
300 ml Coconut milk
One half tablespoon Paprika powder
1 tablespoon Fresh coriander

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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