Tropical Prawns with Plantain and Pickled Shallots - Penguin Books Australia

Name: 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

www.penguin.com.au

This colourful Brazilian recipe from Ixta Belfrage combines juicy prawns with plantain in a rich and deeply flavourful prawn oil. If you're looking for the perfect starter for hosting, look no...

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Mandoline
Fine-mesh sieve
Skillet
Mixing bowl
Kitchen scale
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Chef's knife
Paring knife
Cutting board
Citrus press
Stove
Serving platter

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