Mofongo con camarones – plantain with prawns

Ingredients

• 4 green plantains
• 80 g chicharrón, crisp pork crackling
• 4 garlic cloves
• 3 tbsp olive oil
• 2 dl hot chicken stock
• 500 g raw peeled prawns
• 30 g butter
• 1 lime
• 2 tbsp chopped coriander
• 5 dl neutral frying oil
• salt and pepper

Method

1. 1Peel plantains and cut into 2 cm slices. Fry at 165–170°C for 6–8 minutes until tender and lightly golden. Drain.
2. 2Pound two garlic cloves with olive oil and a little salt in a mortar. Add plantain and crackling in batches and mash coarsely.
3. 3Add hot stock gradually until moist but mouldable. Shape four mounds or bowls.
4. 4Sauté remaining garlic in butter. Add prawns and cook for 2–3 minutes per side until opaque and cooked through.
5. 5Season prawns with lime, salt and pepper. Serve with mofongo and coriander.