½ cup white rice
¼ cup beluga lentils
1 plantain (banana for baking)
4 tbsp vegetable oil, for frying
2 tbsp olive oil
4 garlic cloves, finely sliced
2 cm ginger root, finely grated
2 spring onions, finely sliced
1 tbsp chili paste (or 1 finely chopped red chili)
1 tsp sweet paprika powder
2 tbsp honey
1 tbsp soy sauce
½ cup coconut milk
8-10 raw shrimp, shell and head on
1 avocado, in cubes
½ bunch of basil and cilantro, finely chopped
Cook the rice and the lentils in separate pans until tender. Drain, combine and keep warm.
Cut the plantain into 1 ½ cm thick rounds. Heat the frying oil in a frying pan and bake the rounds on both sides until brown. Using the bottom of a cup or glass, gently push on the rounds to flatten them out into disks of about 3 mm thickness. Fry them again until brown and crispy.
For the sauce, heat the olive oil in a skillet, and saute the garlic, ginger and spring onion until fragrant. Add the chili paste and paprika powder and cook for another minute. Add honey, soy and coconut milk and bring to a boil. Simmer for 5 minutes and add the shrimp. Cook on both sides until pink, about 2 minutes each side. Add the juice of 1 lime and half of the chopped herbs. Season with salt and pepper.
Serve the stew with the rice, avocado, plantain chips, lime parts and the rest of the chopped herbs.