Lunch
Mofongo Shrimp Sofrito Bowl
A Puerto Rican-Spanish bowl, a compressed mofongo of fried plantain and garlic placed at the centre of the bowl then surrounded by tiger prawns cooked in a smoky sofrito so every element — the West African plantain, the Spanish sauce technique, and the Caribbean spice — is present and structural.
$8
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
580Calories
28gProtein
32gFat
48gCarbs
8gSugar
4gFiber
720mgSodium
172mgChol
0gSat Fat
Goes well with
Mofongo-Style Tamarind Agua Fresca
local
Medalla Light Beer
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Peel plantain, cut into 2cm rounds. Peel, devein prawns. Finely dice onion and red pepper. Finely grate garlic (4 cloves total). Measure tomato paste, spices, canned tomatoes, stock, salt, coriander. Have lime wedges and hot sauce ready.
2
Fry 1
Heat 300ml neutral oil in a deep pan to 160°C. Fry plantain rounds 3–4 minutes until pale golden and just tender. Remove and smash flat on paper towel.
3
Fry 2
Increase oil temperature to 180°C. Fry smashed plantain 2 minutes until golden and crisp. Drain on a wire rack.
4
Build
While plantain crisps, pound hot fried pieces in a mortar with 2 cloves grated garlic, 1 tbsp olive oil, and 0.25 tsp salt until cohesive. Press into a small bowl to shape, then invert onto the serving plate.
5
Saute
Heat 1.5 tbsp olive oil in a frying pan over medium heat. Add diced onion and red pepper, cook 4 minutes until softened. Stir in 2 cloves grated garlic, tomato paste, smoked paprika, cumin, and oregano; cook 2 minutes until fragrant.
6
Simmer
Add canned tomatoes and chicken stock. Simmer 5 minutes until thick and glossy. Add prawns and cook 2–3 minutes, stirring gently, until pink and cooked through.
7
Plate
Spoon sofrito and prawns around and over the mofongo dome. Scatter fresh coriander on top. Serve with lime wedges and hot sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g raw tiger prawns
- 3 tbsp3 tbsp olive oil
- 11 medium onion
- 11 medium red pepper
- 8 cloves8 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 200g200g canned chopped tomatoes
- 120ml120ml chicken stock
- 1 tsp1 tsp fine sea salt
- 22 medium green plantain
- 600ml600ml neutral oil
- 2 tbsp2 tbsp olive oil
- 10g10g fresh coriander
- lime wedges
- hot sauce
