Prawn creole

1) Heat the olive oil in a large heavy frying pan and cook the onion, celery, green peppers and garlic over a low heat until tender, about 5 minutes. Add the tomatoes, tomato puree, salt, sugar, chilli powder and Worcestershire sauce. Simmer uncovered for 20 to 30 minutes, stirring occasionally to keep the mixture from sticking.

2) Mix the cornflour with the cold water. Stir the cornflour into the tomato mixture and cook for about 2 minutes. Add the prawns and cook for about 2 to 3 minutes, until the prawns are done to a pink colour. Spoon the prawn creole into the tostones and garnish with spring onions.

For the tostones:
1) Preheat the oil to 180C. Cut the plantains down the middle; peel away the skin and cut into 4cm thick slices.

2) Add the plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the centre to remain raw. Lightly salt.

3) Put the fried plantain through an old-fashioned plantain smasher or use a pestle and mortar; you need to make each slice into a cup shape.

4) Fry the plantain cups in a deep-fryer until golden brown and fully firm, about 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Season with salt.

Cook's note: To check the doneness of the plaintains use a cocktail stick. The middle of the plantain should still feel starchy and cool.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.