Oz
08-06-2009, 06:56 PM
2 fresh limes
2 tablespoons sweet chili sauce
1 tablespoon sweet hot mustard
1 teaspoon horseradish, prepared
1 tablespoon rice vinegar, natural
Canola oil, for frying
3 green plantains
1/4 cup garlic, minced
Salt and fresh cracked black pepper
1/8 teaspoon red pepper flakes
Dash cayenne pepper
In a bowl, combine the juice of 1/2 of lime, sweet chili sauce,
mustard, horseradish and vinegar. Set aside.
Heat 1/2-inch of oil in 12-inch heavy pan.
Cut plantain on diagonal into 1-inch thick pieces, remove peel.
When oil is hot, add the plantains and fry both sides until golden.
Drain on paper bag, and sprinkle with salt, and minced garlic.
With a flat bottomed, heat proof, glass bowl, smash plantains
evenly flat, embedding garlic into them. Return to hot oil and
fry until dark golden brown. Remove, drain again on a paper
bag, adding more coarse salt, to taste, the red pepper flakes,
the cayenne pepper and a squeeze of lime.
Serve while hot with sweet heat sauce.
2 tablespoons sweet chili sauce
1 tablespoon sweet hot mustard
1 teaspoon horseradish, prepared
1 tablespoon rice vinegar, natural
Canola oil, for frying
3 green plantains
1/4 cup garlic, minced
Salt and fresh cracked black pepper
1/8 teaspoon red pepper flakes
Dash cayenne pepper
In a bowl, combine the juice of 1/2 of lime, sweet chili sauce,
mustard, horseradish and vinegar. Set aside.
Heat 1/2-inch of oil in 12-inch heavy pan.
Cut plantain on diagonal into 1-inch thick pieces, remove peel.
When oil is hot, add the plantains and fry both sides until golden.
Drain on paper bag, and sprinkle with salt, and minced garlic.
With a flat bottomed, heat proof, glass bowl, smash plantains
evenly flat, embedding garlic into them. Return to hot oil and
fry until dark golden brown. Remove, drain again on a paper
bag, adding more coarse salt, to taste, the red pepper flakes,
the cayenne pepper and a squeeze of lime.
Serve while hot with sweet heat sauce.