"Lava Rocks" Recipe

Name: "Lava Rocks"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SHRIMP:; 15 raw U-15 shrimp, peeled, deviened, but with tails left on; 2 ripe plantains or bananas; 1 tbs spice powder; 2 cups Panko Japaneese Panko; 3whole eggs; 1/4 cup heavy cream; 2 cups flour to dredge; fresh ground sea salt; fresh ground black pepper; peanut oil to fry in; FOR THE SAUCE CHIEN:; 3 Red jalapeno chilis, minced; 3 Green Serrano chilis, minced; 1/2 Orange Habenero or Scotch Bonnette chili, minced; 1 Tb fresh Oregano leaves, chopped; 1/2 ts fresh ground sea salt; 1/4 med. Red onion, chopped fine; 3 Garlic cloves, finely chopped; 1/4 c Champagne wine vinegar; 1 tbs. EVOO; 1 cinnamon stick; FOR THE PINEAPPLE-MANGO CHUTNEY:; 2 15oz. cans pineapple chunks; 1 green Jalapeno, minced; 1 lrg. or 2 sm. Mangos, peeled and diced; 3/4 med red onion sm. dice (use leftover from sauce chien above); 1/8 cup minced Cilantro; 1 cup white wine; 1/4 cup sugar

Servings: persons

FOR THE SHRIMP:
15 raw U-15 shrimp, peeled, deviened, but with tails left on
2 ripe plantains or bananas
1 tbs spice powder
2 cups Panko Japaneese Panko
3whole eggs
1/4 cup heavy cream
2 cups flour to dredge
fresh ground sea salt
fresh ground black pepper
peanut oil to fry in
FOR THE SAUCE CHIEN:
3 Red jalapeno chilis, minced
3 Green Serrano chilis, minced
1/2 Orange Habenero or Scotch Bonnette chili, minced
1 Tb fresh Oregano leaves, chopped
1/2 ts fresh ground sea salt
1/4 med. Red onion, chopped fine
3 Garlic cloves, finely chopped
1/4 c Champagne wine vinegar
1 tbs. EVOO
1 cinnamon stick
FOR THE PINEAPPLE-MANGO CHUTNEY:
2 15oz. cans pineapple chunks
1 green Jalapeno, minced
1 lrg. or 2 sm. Mangos, peeled and diced
3/4 med red onion sm. dice (use leftover from sauce chien above)
1/8 cup minced Cilantro
1 cup white wine
1/4 cup sugar
juice and zest of 2 limes
salt (kosher) to taste
pepper to taste
FOR RICE:
2 cups Stickey (chineese) rice or if not available, regular long grain white rice
2 tbs EVOO
2 tbs butter
2 cups fresh made or canned vegetable stock
pinch kosher salt
pinch white pepper

1
["SAUCE CHIEN:Combine the chiles in a bowl with oregano, salt, onion and garlic. Heat the vinegar just until bubbles appear around the edge.Pour over the chile mixture, then stir in the oil.Let cool.", "PINEAPPLE MANGO CHUTNEY:", "Dice all ingridients; none should be larger than 1/4"".Sautee the onion and jalapeno in 1 tbs butter and 1 tbs evoo; when wilted,add pineapple and mango,sautee until just soft;add wine and reduce by half;add sugar, zest, lime juice and heat until syrup consistancy;adjust seasoning with salt and pepper; remove from heat,add cilanro, stir well. EGGWASH:combine the 3 eggs and the heavy cream, whisk well. SHRIMP:butterfly shrimp and lay long ways on waxed paper;fan out tail sections; when all shrimp are done,grind sea salt and pepper over to season. cover with second sheet of paper and press shrimp with heel of your hand to flatten out.Peel plantains and slice length-wise into 1/8 inch slices.lay sliced plaintains on a lightly flour dusted board. Cover with waxed paper and with a rolling pin roll plantains to a 1/16"" thickness.sprinkle all with 5 spice powder. take each shrimp and place on one end of plantain. fold plantain over and press edges together arround shrimp,but leaving tails exposed.save or disgard any extra plantain from each shrimp.dredge the shrimp in flour,shaking off excess,then dip into the eggwash mixture, then into the Panko, repeat only if shrimps are not completely coated. Place coated shrimps on a wax paper coated pan and refridgerate.Make rice by first sauteeing in oil and butter,then adding broth,then covering and simmering until all liquid is absorbed;keep warm and reserve.Fill lrg. high sided sautee pan witth peanut oil to a depth of three inches; heat to 365* F;Take coated shrimps and place in hot oil, do not crowed;cook in batches if necessary;shrimps should be just done and golden,about 6 or 7 minuites cooking time,they should just float in the oil, remove and place on brown towels to absorbe excess oil; keep warm."]

2018

kcal

Calories

Fat

255

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 40 ingredients. The key ingredients include: FOR THE SHRIMP:, 15 raw U-15 shrimp, peeled, deviened, but with tails left on, 2 ripe plantains or bananas, 1 tbs spice powder, and more.

Yes, "Lava Rocks" falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"Lava Rocks"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions