Dodo, kale and prawn stacks

Dodo is another name for plantain, and these stacks show how versatile this member of the banana family can be.

Credit: Minjiba Cookey

• makes

  12

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 1 bunch raw kale (or other dark leafy green)
• ¼ onion, finely chopped
• ¼ tsp cayenne pepper, or to taste
• ½ tsp powdered crayfish, or to taste (see Note)
• 12-14 raw medium sized prawns
• 1 lime, juiced
• 2 tsp olive oil
• 4 to 6 ripe but firm plantain (see Note)
• Vegetable oil, for frying
• Sriracha sauce, to garnish
• Chilli flakes, to garnish

Instructions

1. Heat 2 teaspoons oil in a pan, and stirfry the kale and onion for a minute, then season with salt and cayenne pepper. Add powdered crayfish, stir, then remove from head and set aside.
2. For the prawns,squeeze the lime juice over the prawns and season with salt and black pepper.
3. Drizzle over the olive oil over and gently mix them together. Shallow fry in a hot grill pan or non-stick frypan, turning once, until cooked. Set aside.
4. Slice the plantain, at an angle to get large surface area, at medium thickness (about 1.5cm). Fry the plantain in sizzling hot vegetable oil until golden brown.
5. Paint a little sriracha sauce on a serving platter. Assemble the stacks by placing the fried plantain pieces on the platter, adding the fried kale and then topping with prawns. Sprinkle chilli flakes over the stacks.

 

NOTE

• You could use sweet potato, yam or potato instead of the plantain.

• Crayfish powder is available from some specialist retailers in Australia.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.