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.

View full recipe on twistedfood.co.uk

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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