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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
20 shrimp, peeled and deveined with tails on |
vegetable oil |
salt and pepper |
4 tablespoons shallots, brunoise (about 1 1/2 shallots) |
1 tablespoon finely chopped garlic (about 4 cloves) |
4 very ripe bananas (so ripe that the skins are black) |
1 :1 low-sodium soya/water (1/2 cup of each) |
roughly 3 tablespoons sambal |
1 teaspoon honey |
juice of 2 limes |
1 cup fresh cilantro, chopped |
onion sprouts, for garnish |
Directions:
1. Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
2. Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
3. Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.
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