Roasted Prawns with Plantain
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent garlic and chili-infused prawns paired with golden caramelized plantain slices, creating a stunning seafood dish with tropical sweetness and savory depth.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- 2plantains(yellow, sliced into 1/4-inch rounds)
- 5garlic cloves(minced)
- 1red chili(thinly sliced)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lime juice
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- 2 tablespoonsbutter
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the prawns dry with paper towels and season with salt, pepper, and smoked paprika.
Tip: Dry prawns ensure better browning and caramelization during roasting.
- 2
Arrange plantain slices on a baking sheet, brush both sides with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 12-15 minutes until golden and tender, stirring halfway through.
Tip: Choose yellow plantains that are slightly firm for the best texture.
- 3
In a small bowl, combine minced garlic, sliced red chili, remaining olive oil, lime juice, and a pinch of salt to create a marinade.
Tip: This aromatic mixture infuses the prawns with vibrant flavor.
- 4
Remove the plantain sheet from the oven and push the slices to the sides. Add the butter to the center of the sheet and let it melt.
Tip: The melted butter creates a rich base for the prawns.
- 5
Arrange the seasoned prawns in the center of the sheet and pour the garlic-chili mixture over them. Toss gently to coat.
Tip: Distribute the prawns evenly for consistent cooking.
- 6
Return the sheet to the oven and roast for 8-10 minutes until the prawns are pink and opaque throughout, stirring occasionally.
Tip: Avoid overcooking prawns as they become tough and rubbery.
- 7
Remove from the oven and immediately sprinkle fresh cilantro over the entire dish. Serve hot with lemon wedges on the side.
Tip: The fresh cilantro adds brightness that complements both the sweet plantain and savory prawns.
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