- 20 Shrimp, peeled and deveined with tails on
- Vegetable oil, as needed
- Salt and pepper, to taste
- 4 Tablespoons shallots, brunoise (about 1 1/2 shallots)
- 1 Tablespoon finely chopped garlic (about 4 cloves)
- 4 Very ripe bananas (so ripe that the skins are black)
- 1/2 Cup low-sodium soy sauce
- 1/2 Cup water
- 3 Tablespoons sambal
- 1 Teaspoon honey
- Juice of 2 limes
- 1 Cup fresh cilantro, chopped
- Onion sprouts, for garnish
Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt, and pepper. Add the shallots and garlic.
Once the shrimp are partially cooked, after about 1 minute, remove from the skillet.
Add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
Mix the water and soy together, add the sambal and honey, and saute another minute until heated through.
Return the shrimp to the skillet and finish cooking, 2 to 3 minutes.
Finish with the lime juice and cilantro, and then season again if necessary.
Spoon the banana sauce into bowls. A small concave vessel with a large bell is best.
Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.