makes
12-14
prep
30 minutes
cook
30 minutes
difficulty
Mid
makes
12-14
serves
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 1 bunch raw kale (or other dark leafy green)
- ¼ onion, finely chopped
- ¼ tsp cayenne pepper, or to taste
- ½ tsp powdered crayfish, or to taste (see Note)
- 12-14 raw medium sized prawns
- 1 lime, juiced
- 2 tsp olive oil
- 4 to 6 ripe but firm plantain (see Note)
- Vegetable oil, for frying
- Sriracha sauce, to garnish
- Chilli flakes, to garnish
Instructions
- Heat 2 teaspoons oil in a pan, and stirfry the kale and onion for a minute, then season with salt and cayenne pepper. Add powdered crayfish, stir, then remove from head and set aside.
- For the prawns,squeeze the lime juice over the prawns and season with salt and black pepper.
- Drizzle over the olive oil over and gently mix them together. Shallow fry in a hot grill pan or non-stick frypan, turning once, until cooked. Set aside.
- Slice the plantain, at an angle to get large surface area, at medium thickness (about 1.5cm). Fry the plantain in sizzling hot vegetable oil until golden brown.
- Paint a little sriracha sauce on a serving platter. Assemble the stacks by placing the fried plantain pieces on the platter, adding the fried kale and then topping with prawns. Sprinkle chilli flakes over the stacks.
NOTE
• You could use sweet potato, yam or potato instead of the plantain.
• Crayfish powder is available from some specialist retailers in Australia.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
