Tropical Prawns with Plantain and Pickled Shallots - Penguin Books Australia

Ingredients

• 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
• 1 of the red chillies, finely sliced
• 1 of the green chillies, finely sliced