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Mix together:
2 ripe plantains, mash into a paste
40g rice flour
10g wheat flour
1/4 tsp salt
- Set the mixture aside for 30 mins.
- Shape into balls and deep fry until golden and cooked through.
- Drain on paper towels and serve with sauce.
For the Sauce:
110g shrimps, peeled and de-veined
1/2 small onion, sliced
A: (puree)
1 medium-sized ripe tomato
1 bird's eye chilli
1/2 small onion
1/8 tsp chopped garlic
B:
1 tsp tomato paste
1/8 tsp chicken bouillon powder
1/8 bay leaf
Salt and pepper to taste
- Fry the shrimp in butter with crushed garlic until color changes.
- Caramelize the sliced onion then stir in A along with B.
- Fry until sauce thickens.
- Toss in the prawns, drizzle in some oil and cook for a few minutes.
(Recipe from here)
