Equipment
Ingredients
mofongo
- 1440 ml vegetable oil
- 2 plantains, peeled and sliced into 2.5cm rounds
- 2 garlic, peeled
- 7 g adobo seasoning
- 54 g pork rinds
shrimp
- 27 g unsalted butter
- 15 ml olive oil
- 4 garlic, smashed to a paste
- 340 g shrimp, cleaned, peeled, and deveined
- 80 ml white wine
- 15 ml lemon juice
- 2 g kosher salt
- 1 g black pepper
- 5 g cilantro, chopped
Nutrition (per serving)
Method
Fill a large pot with vegetable oil to a depth of 5cm (2 inches). Heat over medium-high heat until a deep-fry thermometer reads 163°C (325°F).
Fry the plantain rounds in the hot oil for 4 to 6 minutes, turning occasionally, until they are golden brown. Drain on a paper towel-lined baking sheet.
Place the 2 garlic cloves in a mortar and pestle and crush into a paste. Add the fried plantains, adobo seasoning, and pork rinds. Mash until the mixture is well combined and softened.
In a large skillet, melt the butter with the olive oil over medium heat. Add the smashed garlic paste and cook for 1 minute, stirring constantly to avoid browning.
Add the shrimp to the skillet. Cook for 30 to 60 seconds per side until they turn pink and opaque. Add the white wine and lemon juice, then simmer over low heat for 2 to 3 minutes until the liquid reduces slightly.
Season the shrimp and sauce with salt and pepper. Press the mofongo mixture firmly into a small bowl to shape it, then invert the bowl onto a serving plate to unmold.
Pour the shrimp and garlic sauce over the molded mofongo. Garnish with chopped cilantro and serve immediately.
Chef's Notes
- Ensure your plantains are green and firm for the best mofongo texture. Overripe plantains will be too soft and sweet, affecting the final consistency.
- Don't overcrowd the fryer when cooking the plantains; fry them in batches to maintain oil temperature and achieve even browning.
- When mashing the plantains, a traditional 'pilón' (mortar and pestle) is ideal for achieving the right texture, but a sturdy potato masher can also work.
- For the shrimp sauce, don't overcook the shrimp. They should be just pink and opaque; they will continue to cook slightly in the sauce.
- The consistency of the mofongo can be adjusted. If it's too dry, add a tablespoon or two of the shrimp sauce while mashing.
Storage
Refrigerator: 2 days — Store shrimp and mofongo separately if possible; mofongo will harden when cold.
Reheating: Reheat mofongo gently with a splash of broth to restore moisture.
