- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
Ingredients
20 shrimp, peeled and deveined with tails on
Vegetable oil
Salt and pepper
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
- 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.
- 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.
- 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.
