5 tablespoons chopped green onions, green part only
2 tablespoons seasame oil
1 tablespoon honey
2 teaspoons lime juice
1 teaspoon grated peeled fresh ginger
3/4 cup unsalted roasted peanuts
2 tablespoons peanut oil
3 medium ripe plantains, cut on the diagaonal, 1/2-inch slices
1/2 teaspoon kosher salt
Preparation
mix 3 tablespoons of green onions, sesame oil, honey, lime juice, and ginger in small bowl.
chop peanuts finely using food processor. add green onion mixture and pulse once or twice until mixed. don't overprocess. transfer to a bowl, cover and serve within 3 hours. do not refrigerate.
heat peanut oil in large pan over medium heat. make sure peanut oil is hot. season both sides of plantains with kosher salt. saute until golden brown, about 2 minutes per side. transfer to a paper towel-lined baking sheet to absorb extra oil.
to assemble: place 1 teaspoon of peanut salsa on each plantain. garnish with the remaining 2 tablespoons of green onions and serve
the plantains can be sauteed up to 3 hours in advance and reheated at 400 degrees until warm. do not refrigerate.