This is a recipe from our resident Panamenian, Cristina, who has been busy cooking up a Latin American Scottish fusion snack: Plantain Seaweed Crisps. They go very well together as the plain plantain flavour is a fantastic back drop to showcase our delicious and beautiful Scottish seaweed.
Healthier crisps for guilt-free snacking!
1 plantain, must be green and hard
Plenty of rapeseed oil, enough to fill half a saucepan
1 Tbsp Shony, or to taste
Chop the ends off the plantain. Make three cuts , just skin deep, down the length of the skin and use these to help peel the skin off. Then using a peeler slice the plantain into very thin crisp shapes- You will need a good strong peeler and some brawny arms as Plantains are tough!
Put a large saucepan, half filled with rapeseed oil, on a medium to high heat.
In batches using a slotted spoon deep fry the plantains- They should sizzle when added to the oil
Place the cooked ones on a kitchen towel lined plate. Once all done sprinkle with Shony to taste.