To make the mofongo: Heat canola oil in a deep-fryer or large saucepan to 350 degrees Fahrenheit (175 degrees Celsius). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls. Set aside.
To make the prawn criollo: Heat oil in pan and sauté onions, peppers, bay leaf, thyme, recaito and garlic. Once the vegetables are cooked, deglaze the pan with white wine.
After the wine is reduced by half add the tomato sauce, cumin and coriander seeds. Allow the sauce to thicken then add the caper and prawns. Add cilantro once prawns are cooked and season to taste. Combine with mofongo. Serve warm.