Shrimp and Banana
Source of Recipe
Roger Mooking
Recipe Introduction
Mike saw him do this recipe on television and thought it sounded good. He loved it. I did NOT. It was too spicy for me and the flavor of bananas and shrimp just do not work for me. But he did like it and it is easy enough to make. I just did a simple stir-fried shrimp for myself. Mooking suggests serving the dish almost like a hot shrimp cocktail with the shrimps hanging around the rim of a bowl and the sauce in the middle. Since this is served hot and the shrimp actually spend some time in the sauce in the pan getting gooey, this seems awkward and messy at best. I just left it all together and served it on a plate.
List of 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
Recipe
In a saut� pan over medium-high heat sear the shrimp on one side in a little oil, salt and pepper. Add the shallots and garlic. When the shrimps are partially cooked (about a minute) remove them from the pan and add the bananas. Saut� and mash up the bananas for about a minute.
Add the water/soy sauce mixture, sambal and honey and cook for another minute until heated. Place the shrimp back in the pan and finish cooking through. Add the lime juice and cilantro and taste to adjust seasonings, as needed.
Place the banana sauce into 4 bowls and place 5 shrimps around the edge of each of the bowls. Garnish with onion sprouts.
Serves 4 servings
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