Lava Rocks

• 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.
2. PINEAPPLE MANGO CHUTNEY:
3. 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.

plantains, spice powder, eggs, heavy cream, flour, fresh ground sea salt, fresh ground black pepper, peanut oil, red, green serrano, orange habenero, oregano, salt, red onion, garlic, champagne wine vinegar, evoo, cinnamon, pineapplemango, pineapple chunks, green, red onion, cilantro, white wine, sugar, salt, pepper, rice, rice, evoo, butter, fresh made, kosher salt, white pepper

Taken from www.epicurious.com/recipes/member/views/-lava-rocks-1201661 (may not work)