Instructions: First wash and trim ends off plantains. Cut in two and steam for 20 minutes.

Melt the butter in a large frying pan, 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.

To serve peel plantains and slice each half into four strips, arrange on a plate and top with the prawn mixture. Garnish with paprika and a sprig of fresh coriander.

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