2) Mix the cornflour with the cold water. Stir the cornflour into the tomato mixture and cook for about 2 minutes. Add the prawns and cook for about 2 to 3 minutes, until the prawns are done to a pink colour. Spoon the prawn creole into the tostones and garnish with spring onions.
For the tostones:
1) Preheat the oil to 180C. Cut the plantains down the middle; peel away the skin and cut into 4cm thick slices.
2) Add the plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the centre to remain raw. Lightly salt.
3) Put the fried plantain through an old-fashioned plantain smasher or use a pestle and mortar; you need to make each slice into a cup shape.
4) Fry the plantain cups in a deep-fryer until golden brown and fully firm, about 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Season with salt.
Cook's note: To check the doneness of the plaintains use a cocktail stick. The middle of the plantain should still feel starchy and cool.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.