Thin ribbons of ripe plantain rolled into wheels and filled with a savory shrimp paste — a striking, bite-sized appetizer with island flair.
Serves
Makes about 16 pinwheels
Total Time
35 minutes
Ingredients
- Ripe plantains: 4, peeled
- Shrimp, medium: 16, shelled and de-veined
- Chive or scallions: 2 tablespoons, chopped
- Sherry: 2 teaspoons
- Sesame oil: 1 teaspoon
- Light soy sauce: 1 teaspoon
- Cornstarch (St Vincent arrowroot): 1 teaspoon
- Cayenne pepper: a dash
- Salt: ¼ teaspoon
Instructions
Cut the plantains lengthwise into long slices about ⅛-inch thick. Discard the 2 rounded end slices.
Mince the shrimp into a paste, then add the chive, sherry, sesame oil, soy sauce, cornstarch, cayenne pepper, and salt. Mix well.
Roll the long plantain slices into wheel shapes and hold them together with toothpicks. Fill the ‘wheels’ on both sides of the toothpicks with the shrimp paste.
Place on a greased baking pan. Sprinkle the top with cayenne pepper and brush with oil.
Bake at 375°F for 15 minutes, or until cooked through. Serve hot.
Tags
#plantain
#shrimp
#appetizer
#baked