Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fried plantain with crab coconut sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Fried Plantain with Crab Coconut Sauce is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Fried Plantain with Crab Coconut Sauce is something which I have loved my whole life. They are nice and they look fantastic.
Meanwhile, for the coconut sauce, heat a frying pan over a medium heat until hot. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the plantain fritters place the flour and egg into a bowl and whisk in enough lager to form a batter the consistency of double cream.
To get started with this particular recipe, we must prepare a few ingredients. You can cook fried plantain with crab coconut sauce using 4 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Fried Plantain with Crab Coconut Sauce:
- Get 1 stick plantain
- Get 1 cksp vegetable oil
- Take pinch salt
- Take 2 cksp Crab coconut sauce
A quick coconut-spiked caramel sauce, featuring GOYA® Dulce de Leche, becomes a silky bath for GOYA® Plantains. If your grill is still hot from dinner, grill the plantains for smoky charred flavor. Or, cook plantains in a grill pan or skillet to infuse them with toasty cinnamon flavor before stirring them. Crispy, twice-fried plantains are delicious with a simple dipping sauce of mayonnaise and ketchup.
Instructions to make Fried Plantain with Crab Coconut Sauce:
- Wash plantain, peel off the back and slice to your desired shape sprinkle salt
- Heat up frying pan, once its hot add vegetable wait for oil to heat up,
- Place into into the frying and fry; flip over when the side di same till you done frying your plantain
- Serve with crab coconut sauce if ypu have one.
Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce. Add half the tomato and pepper mix (freeze the rest for future use). Add the semi-cooked rice and mix thoroughly to coat with the sauce. Plantains are one of my favorite fruits because they're a bit starchier than bananas, and can be amazingly sweet and caramelized when you get them fully ripe. I especially love frying them in some coconut oil because it adds just a touch of sweetness and some good fats.
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