• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Mofongo Prawn Criollo

    This Mofongo Prawn Criollo recipe is a great representation of the different cultures within the Caribbean. The Créole sauce and garlic-tasting green plantains make for a flavorful and aromatic combination that is easy to make.


    Ingredients
    For the Mofongo
    3
    cups
    canola oil, for frying
    3
    cloves
    garlic
    3
    tablespoons
    Olive Oil
    1/8
    cup
    crushed fried pork skins
    2
    green plantains, peeled and cut into 1-inch pieces
    *
    salt to taste
    For the Prawn Criollo
    1/4
    cup
    Olive Oil
    1/2
    medium spanish onion, finely chopped
    1/2
    green pepper, cored, seeded and finely chopped
    1/2
    red pepper, cored, seeded and finely chopped
    1/2
    serrano pepper, cored, seeded and finely chopped
    1
    bay leaf
    1
    sprig of thyme
    2
    recaito leaves
    2
    tablespoons
    garlic,minced
    1/4
    cup
    white wine
    1 1/2
    cups
    tomato sauce
    2
    ounces
    cumin, toasted
    2
    ounces
    coriander, toasted
    1
    cup
    capers, chopped
    1
    pound
    large shrimp, shelled and deveined
    1/4
    cup
    cilantro
    *
    salt and pepper to taste
    Directions
    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.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Fish

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