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