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1) Combine the onions, tomatoes, coriander, parsley and prawns in mixing bowl. Add the lemon juice and hot sauce, to taste, and refrigerate overnight to cure the prawns.
2) Heat about 2 1/2 cm of oil in a large skillet. Cut the plantain into 1 1/4 cm slices and fry it in the hot oil. Remove the plantain from the oil and press down with a wooden block or spoon to hollow it out so it looks like a small cup. Fry the cups again to firm up.
Scoop the tomato mixture into the plantains and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and, therefore, we cannot make any representation as to the results.
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