Ixta Belfrage's Tropical Prawns with Plantain & Pickled Shallots

Name: Ixta Belfrage's Tropical Prawns with Plantain & Pickled Shallots
Ingredients: 12 x 35g shell-on prawns; 2 whole red bird’s-eye chillies; 2 whole green bird’s-eye chillies; 120g olive oil; fine sea salt; ¾ tsp ground urucum (aka annatto/achiote) plus a little extra to serve; 40g tomato purée/paste; 1 banana shallot, peeled and sliced into 3mm rings (use a mandolin if you have one); 3 limes, juiced to get 60g; 15g rice vinegar; 2 small, very ripe plantains; 1 tbsp ghee (homemade or from a jar, not from a tin); 2½ tsp ginger–garlic mix; 2 tbsp fresh coriander stalks, very finely chopped

twistedfood.co.uk

Guest chef Ixta Belfrage shares her recipe for prawns in prawn head oil with pickled shallots and plantain.

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Ingredients

12 x 35g shell-on prawns
2 whole red bird’s-eye chillies
2 whole green bird’s-eye chillies
120g olive oil
fine sea salt
¾ tsp ground urucum (aka annatto/achiote) plus a little extra to serve
40g tomato purée/paste
1 banana shallot, peeled and sliced into 3mm rings (use a mandolin if you have one)
3 limes, juiced to get 60g
15g rice vinegar
2 small, very ripe plantains
1 tbsp ghee (homemade or from a jar, not from a tin)
2½ tsp ginger–garlic mix
2 tbsp fresh coriander stalks, very finely chopped