Peel the plantains and slice up.
Add the sliced plantains to the blender.
Add the dried prawn/shrimps, onion, red bell pepper, and habanero. Blend the until the plantain is smooth.
Pour the blended mixture into a bowl.
Add oil and egg.
Season the mixture with garlic powder, ginger powder, knorr, and salt.
Grease the ramekin or baking foil pans and pour the plantain mixture.
Place a large saucepan/pot over high heat and add small water (base of the baking foil). Place the ramekin/baking foil(with the content) into the saucepan and steam and until it is cooked. Use a tester (use a toothpick) to check the middle of plantain if it comes out clean it is done.
For the shrimps:
Clean the shrimps, peeled, deveined and tail on or off.
Add the Italian seasoning, knorr, red pepper flake, ginger powder, salt, and pepper. Set aside
Place a frying pan over medium-high heat. Add a tablespoon of oil and heat.
Add the onion and saute for a few minutes. I sprinkled a pinch of dried thyme but it is optional.
Add the chopped tomatoes. Cook for about 2 minutes until the tomatoes sweat.
Add the seasoned shrimps.
Combine and cook until the shrimps are pink, check the season and readjust if necessary. Stir, and turn off the heat.
Serve and enjoy!
You can blend the peppers as smooth as the plantain or if you're like some of my kids(they like some colors on their plates) you might not want to blend the peppers all smooth.