First wash and trim ends off plantains. Cut in two and steam for 20 minutes. Melt butter in a large frying pan, add chilli and sweat for 1 minute. Add prawns, garlic, tomato puree, coriander, cumin, black pepper, salt, Angostura and creamed coconut. Fry gently for 3 minutes stirring all the time. Add coconut milk and continue frying and stirring for a further 3 minutes. Peel plantain and slice each half into four strips, arrange on a plate and top with prawn mixture. Garnish with paprika and a sprig of fresh coriander.
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|Serving Size: 1 Serving (1478g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1105 (61%)|
|Amt Per Serving||% DV|
|Total Fat 122.8g||164 %|
|Saturated Fat 96.2g||481 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 107.5mg||33 %|
|Sodium 383.3mg||13 %|
|Potassium 3960.5mg||104 %|
|Total Carbohydrate 198.3g||58 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 181.1g|
|Protein 17.5g||25 %|
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Calories per serving: 1816
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