Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your charcoal grill to medium-high heat, ensuring the coals are glowing and covered with a fine ash.

2. 2

   Peel 4 ripe but firm plantains and slice each plantain lengthwise into two halves, then brush 1 tablespoon of vegetable oil lightly over all the cut surfaces.

3. 3

   In a small bowl, whisk together 1 tablespoon of palm sugar, 1 tablespoon of fish sauce, 1 teaspoon of fresh lime juice, 1/2 teaspoon of finely crushed Kampot black pepper, and 1 tablespoon of vegetable oil to create the glaze.

4. 4

   Place the halved plantains directly on the preheated charcoal grill, cut-side down, and grill for 4 to 5 minutes per side, or until they are tender with light char marks.

5. 5

   While the plantains are grilling, finely mince 1 small shallot and 1 clove of garlic, then stir them into the prepared Kampot pepper glaze.

6. 6

   Once the plantains are cooked and tender, remove them from the grill and immediately brush generously with the Kampot pepper glaze on both sides.

7. 7

   Arrange the glazed plantains on a serving platter, then sprinkle them evenly with 2 tablespoons of crushed roasted peanuts and thinly sliced fresh red bird's eye chili if desired.

8. 8

   Garnish the dish with fresh cilantro sprigs before serving warm as an appetizer or side dish.