Camarão com banana-pão

🦐 Prawns and cooking banana in coconut milk sauce with tomato, garlic and lime.

Ingredients

• 500 g raw peeled, deveined prawns, net weight
• 2 firm, slightly ripe cooking bananas, about 450 g peeled flesh
• 400 ml unsweetened culinary coconut milk
• 2 ripe tomatoes, about 300 g
• 1 medium onion, 150 g
• 3 garlic cloves
• 2 tablespoons olive oil, about 30 ml
• 1 tablespoon chopped fresh coriander
• 1 small chilli, optional
• 1 lime, used to taste
• 100 ml water, adjusted if necessary
• Up to ½ teaspoon salt, adjusted

Preparation

Thaw prawns in the refrigerator if necessary, drain and pat dry. Check the back vein is removed and keep chilled during preparation.

Peel cooking bananas and slice 1.5 cm thick. Slice onion, chop garlic and tomatoes, and wash coriander.

Heat olive oil in a wide pan. Soften onion over medium-low heat for 5 minutes, add garlic and stir 1 minute without browning.

Add tomatoes, coriander and optional chilli. Soften about 5 minutes, then add banana slices, coconut milk and 100 ml water.

Simmer gently 10–12 minutes, turning slices carefully, until tender. Continue this stage if necessary before adding prawns. Add water if too thick.

Add prawns and cook about 3–5 minutes depending on size until opaque, firm and fully cooked at the centre. Do not judge only by the outside colour.

Off the heat add 1–2 teaspoons lime juice first. Taste cooked sauce and adjust salt and acidity. Remove chilli if used and serve immediately.