Ixta Belfrage's Tropical Prawns with Plantain and Pickled Shallots

Name: Ixta Belfrage's Tropical Prawns with Plantain and Pickled Shallots
Total time: 29 min
Ingredients: 12 x 35g (420g) 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, or use sumac + black pepper + sweet paprika as an alternative), plus a little 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); 2 small garlic cloves + 5g fresh ginger, finely minced; 2 tbsp fresh coriander stalks, very finely chopped

thehappyfoodie.co.uk

Ixta Belfrage's Brazilian recipe for prawns with plantain in a rich prawn oil is the perfect impressive starter for hosting.

View full recipe on thehappyfoodie.co.uk

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Ingredients

12 x 35g (420g) 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, or use sumac + black pepper + sweet paprika as an alternative), plus a little 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)
2 small garlic cloves + 5g fresh ginger, finely minced
2 tbsp fresh coriander stalks, very finely chopped