Sweat the celery in the butter.

Remove from the heat and transfer to a clean bowl, cool.

When cooled add the saltines, hot sauce, mayonnaise, chives, spring onions and shrimp.

Season with salt and pepper.

If the mixture is too wet add some white breadcrumbs.

Shape the cakes into small cakes 1.5 to 2 oz.

Bread in standard fashion with panko.

Pan-fry the cakes in clarified butter.

PLATE ASSEMBLY

Place 2 oz. of the salad in the center of a 10 inch plate.

Place 2 fried plantains on the salad.

Then 2 fried shrimp cakes against the plantains.

Finish with red pepper sauce.