Plantain Salad Recipe
This vibrant Plantain Salad combines golden fried ripe plantain, succulent prawns, crisp lettuce, colourful peppers, juicy tomatoes, and red onion, finished with Parmesan and sweet chilli dressing. It’s a delicious Nigerian-inspired salad that’s fresh, colourful, satisfying, and perfect for lunch, dinner, or entertaining.
Equipment
- 1 Large Non-Stick Frying Pan
- 1 Medium Frying Pan
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Large Serving Spoon
- 1 Kitchen Paper:
Ingredients
- 3 large ripe plantains
- 1 large head of lettuce
- 1 small red bell pepper
- 1 small green bell pepper
- 1 small yellow bell pepper
- 1 small red onion
- 3 medium firm tomatoes
- 300 g prawns
- 1 seasoning cube
- 2 tablespoons finely grated Parmesan cheese
- 3 tablespoons vegetable oil
- 4 tablespoons sweet chilli dressing
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Step 1: Prepare The Plantain
- Peel the plantains and cut them into small, even cubes, approximately 1.5–2 cm.
- Season lightly with salt.
- Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat.
- Fry the plantain cubes in a single layer for 5–7 minutes, turning regularly until golden and tender.
- Transfer to kitchen paper to drain excess oil and allow to cool.
Step 2: Prepare The Salad Vegetables
- Wash and thoroughly dry the lettuce.
- Tear or slice the lettuce into bite-sized pieces and place in a large mixing bowl.
- Remove the seeds and membranes from the red, green, and yellow peppers, then dice them evenly.
- Thinly slice the red onion.
- Dice the tomatoes into firm, reasonably chunky pieces.
- Add the peppers, onion, and tomatoes to the lettuce and gently toss.
Step 3: Cook The Prawns
- Pat the prawns dry with kitchen paper.
- Heat the remaining tablespoon of vegetable oil in a frying pan over medium-high heat.
- Add the prawns and crumble in half of the seasoning cube.
- Add the black pepper and stir gently.
- Cook for approximately 2–3 minutes per side until opaque and cooked through.
- Remove from the heat and allow to cool for several minutes.
Step 4: Bring The Salad Together
- Add the cooled plantain to the prepared vegetables.
- Add the prawns and gently fold everything together.
- Sprinkle the grated Parmesan over the salad.
- Drizzle with the sweet chilli dressing.
- Fold gently once or twice more to distribute the dressing without breaking the plantain.
Step 5: Taste And Finish
- Taste the salad and add a small pinch of salt only if needed.
- Add more sweet chilli dressing according to taste.
- Keep some golden plantain cubes visible on top for an attractive presentation.
- Serve immediately or chill briefly before serving.
Notes
- 🍌 Choose Ripe Plantains: Use yellow plantains with dark patches for natural sweetness while keeping enough firmness for frying.
- 🔥 Fry Until Golden: Cook the plantain cubes over medium heat until beautifully golden and tender, turning regularly for even browning.
- 🍤 Avoid Overcooking Prawns: Stir-fry the prawns just until they become opaque and cooked through to keep them juicy and tender.
- 🥬 Keep Vegetables Crisp: Wash and dry the lettuce and other vegetables thoroughly before assembling the salad.
- ❄️ Cool Before Mixing: Allow the fried plantain and prawns to cool slightly before combining them with the fresh vegetables.
- 🥄 Fold Gently: Toss the ingredients carefully so the plantain cubes remain intact and the lettuce stays crisp.
- 🌶️ Dress Before Serving: Add the sweet chilli dressing shortly before serving to prevent the salad from becoming soggy.
- 🧀 Finish With Parmesan: Sprinkle Parmesan over the top for a savoury contrast to the sweet plantain and dressing.