Plantain & King Prawn Timbale with Saffron Coconut Velouté
This refined Michelin-inspired dish layers sweet ripe plantains with succulent king prawns, creating an elegant timbale served with silky saffron coconut velouté and finished with mango pearls and herb oil. The combination of sweet, savoury, and aromatic flavours makes this a stunning centrepiece for luxury dining.
Ingredients
Plantain & Prawn Timbale
- 3 ripe plantains
- 300 g king prawns, peeled
- 1 shallot, finely diced
- 1 tbsp butter
- 1 tsp fresh thyme
- Sea salt
- White pepper
Saffron Coconut Velouté
- 250 ml coconut milk
- 200 ml seafood stock
- Pinch saffron threads
- 20 g butter
- 1 small shallot, finely diced
Mango Pearls
- 1 ripe mango, finely diced
- Juice of ½ lime
- 1 tbsp finely chopped coriander
Herb Oil
- 50 ml olive oil
- Handful parsley
- Handful coriander
Garnish
- Micro herbs
- Edible flowers
- Toasted coconut flakes
- Lime zest
Instructions
Prepare the Plantains
- Slice plantains lengthways.
- Brush lightly with butter.
- Roast at 190°C for 15 minutes until tender.
- Set aside.
Cook the Prawns
- Sauté shallots in butter.
- Add prawns and thyme.
- Cook for 2–3 minutes until just cooked.
- Season lightly.
- Roughly chop.
Build the Timbale
- Using a ring mould: Layer: Roasted plantain, Prawn mixture & Plantain
- Repeat until mould is filled. Keep warm.
Make the Velouté
- Sauté shallots in butter.
- Add stock, coconut milk, and saffron.
- Simmer gently for 10 minutes.
- Blend and strain until silky smooth.
Prepare Mango Pearls
- Mix mango, lime juice and coriander.
- Chill until serving.
Herb Oil
- Blend herbs with olive oil and strain.
Michelin-Star Plating
- Place the timbale in the centre of a warm plate.
- Pour saffron coconut velouté around the base.
- Add small spoonfuls of mango pearls.
- Dot herb oil around the sauce.
- Finish with: Micro herbs, toasted coconut flakes, lime zest & edible flowers
Notes
For the most luxurious results, choose fully ripe plantains with black-speckled skins, as they provide maximum sweetness, natural caramelisation, and a silky texture that complements the delicate king prawns. Roasting the plantains before assembling the timbale enhances their flavour while creating a refined sweetness that balances beautifully with the rich saffron coconut velouté.
When cooking the prawns, avoid overcooking to maintain their tender, succulent texture. Fresh king prawns deliver the best flavour and presentation, while the saffron-infused velouté should be strained before serving to achieve the smooth, elegant finish expected in Michelin-inspired cuisine. The mango pearls add freshness and acidity, helping to balance the richness of the coconut sauce and seafood.
For a restaurant-quality presentation, use a ring mould to create clean layers and finish with micro herbs, edible flowers, and delicate drops of herb oil. This dish is ideal for dinner parties, tasting menus, special occasions, and gourmet entertaining.
Vegan Version
To create a completely vegan version of this recipe, replace the king prawns with thick slices of king oyster mushrooms, grilled hearts of palm, or roasted young jackfruit. Substitute the seafood stock with a rich vegetable stock and replace the butter in the saffron coconut velouté with extra virgin olive oil or vegan butter. The sweet plantains, creamy coconut velouté, vibrant mango pearls, and aromatic herb oil remain unchanged, creating a stunning plant-based fine-dining dish with all the elegance, flavour, and visual appeal of the original recipe.Gluten-Free Version
This recipe is naturally gluten-free when prepared with certified gluten-free ingredients, making it an excellent choice for guests with gluten sensitivities.Nutrition
Serving: 330g | Calories: 480kcal | Carbohydrates: 38g | Protein: 24g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 145mg | Sodium: 520mg | Potassium: 680mg | Fiber: 4g | Sugar: 15g
