Ingredients:

  • 4 large Green Plantains (unripe, firm)
  • 4 cups Vegetable or Canola Oil (For deep frying)
  • 1/2 cup, crumbled Chicharrón (pork rinds/scratchings)
  • 4 strips (thick cut) Bacon/Pancetta (Optional)
  • 6 large Garlic Cloves (Finely crushed/mashed)
  • 3 Tbsp Extra Virgin Olive Oil
  • Salt (Coarse sea salt recommended)
  • 5 lbs Large Prawns/Shrimp (Peeled, deveined, tail off)
  • 1/4 cup Sofrito (or finely chopped onion, bell pepper, coriander, and garlic)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Tomato Paste
  • 5 oz can Diced Tomatoes (Undrained)
  • 1/4 cup Dry White Wine (or light beer) (optional)
  • 1 cup Chicken Stock (low sodium)
  • 1 packet (or 1 tsp) Sazón with Annatto (Achiote)
  • 1 Tbsp Lime Juice (Freshly squeezed)
  • 1/4 cup Fresh Coriander/Cilantro (roughly chopped)

Instructions:

  1. Ensure prawns are cleaned. Season lightly with salt, pepper, and a squeeze of lime. Set aside. Combine the chicken stock, Sazón packet, and a pinch of salt to create the Añejo Base. Bring to a gentle simmer and keep warm.
  2. In a small pan, cook the bacon or pancetta strips until crisp. Reserve the rendered fat (lard) and crumble the crispy pork for the mash.
  3. Using a sharp knife, trim the ends of the green plantains. Score the skin lengthwise in three places and peel the skin away. Slice the plantains into 1-inch (2.5 cm) thick rounds. Submerge them immediately in heavily salted cold water for 15 minutes to prevent discolouration. Drain and pat completely dry.
  4. Heat the vegetable oil to 350°F (175°C). Fry the plantain slices in batches until they are light yellow and tender, about 6–8 minutes per batch. They should not be browned or crispy yet. Remove and place on paper towels.
  5. Combine the crushed garlic and 3 Tbsp of olive oil (or the reserved rendered pork fat) in the Pilón (Mortar and Pestle). Season heavily with salt.
  6. While the plantains are still hot, transfer 1/4 of the fried slices to the pilón. Use the pestle to firmly mash the plantains, working the garlic/fat mixture into the starch.
  7. Add a small portion of the crumbled chicharrón (pork rinds) into the mash. Continue mashing until the mixture is uniform, thick, and pliable (a dense dough). Shape the finished mofongo mash into four individual mounds or traditional dome shapes. Place them in individual serving bowls and keep warm.
  8. In a separate large saucepan, heat 2 Tbsp of olive oil over medium heat. Add the Sofrito (or diced onion/peppers/garlic) and sauté until softened and fragrant (about 5 minutes).
  9. Stir in the tomato paste until it darkens slightly (about 1 minute). Deglaze the pan with the white wine or beer, scraping up any browned bits.
  10. Add the canned diced tomatoes and the pre-warmed Añejo broth base (chicken stock). Bring to a simmer, reduce heat, and cook for 10 minutes until the sauce thickens slightly. Adjust salt and pepper.
  11. Add the prepared prawns to the sauce. Cook gently for 3–5 minutes, until the prawns are pink, opaque, and just cooked through. Stir in the fresh lime juice and cilantro/coriander.
  12. Pour the warm Creole Prawn Stew and its accompanying broth generously over and around the shaped Mofongo mounds in the serving bowls. The Mofongo will absorb some of the broth. Serve immediately.