Cuban Sauteed Prawns with Coconut Rice, Mango Salsa and Fried Plantains

Summary

Ingredients

For the sauce: (mango salsa)

• 1 mango (s), ripe, peeled, diced
• 0.25 ¼ onion (s), red, chopped
• 1 jalapeños pitted, chopped
• 2 tablespoon lime juice, freshly squeezed

For the prawns:

• 300 g shrimp (s), raw, peeled, deveined, washed
• 1 teaspoon paprika powder
• 1 teaspoon cumin powder
• 3 clove (s) garlic, chopped
• 2 tablespoon coconut oil
• 2 tablespoon lime juice, freshly squeezed

For the rice:

• 200 g rice, brown
• 1 tablespoon coconut oil
• 0.5 liter ½ coconut milk
• 1 teaspoon sugar
• 1 lime (s), untreated, zest it

Also: (for the plantains)

• 3 large plantain (s), peeled and cut into 2 cm thick slices
• 150 ml coconut oil or vegetable oil

Also:

• sea-salt
• 1 avocado (s), ripe, diced
• 1 bunch coriander greens, freshly chopped

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Instructions

1. For the mango salsa, put all the ingredients (diced mango, onion, jalapeno and lime juice) in a bowl and stir. Season with sea salt and set aside until used. For the coconut rice, sauté the rice in coconut oil in a medium-sized saucepan over medium heat for 2 minutes, stirring frequently. Add coconut milk, sugar, lime zest and a little salt and bring to the boil. Then reduce the heat to medium-low and cook covered until the coconut milk has been absorbed (about 35-40 minutes). If necessary, season the rice with a little sea salt. Place the cleaned and peeled raw shrimp in a bowl with the cumin, paprika and garlic. Stir well to make sure all of the shrimp are coated in spice all over. Then fry the prawns in 1 tablespoon of coconut oil in a pan over medium heat until they are brown (about 2 - 3 minutes). Then add the lime juice and simmer for another 2 - 3 minutes until the prawns are cooked through. For the plantains, heat the remaining oil in a cast iron pan. Place the banana slices in the hot oil and fry for about 2-3 minutes until they are brown. Carefully turn on the other side and fry for another 2 - 3 minutes. If necessary, turn again and continue frying until the plantains are soft and caramelized. Then place on a plate lined with kitchen paper, dab off the oil and sprinkle with sea salt. Arrange coconut rice, mango salsa, sautéed prawns and fried bananas in bowls, sprinkle with avocado cubes and the freshly chopped coriander and serve.

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