Spicy Mofongo with Shrimp in Coconut-Lime Sauce - photo 1
← Recipes

Spicy Mofongo with Shrimp in Coconut-Lime Sauce

Pikantne Main Dishes Latin American cuisine Fish dishes 75 min Medium 2 wyświetleń ~62.70 PLN - (0)
Rate:
(0)
Start Cooking

Description

Mofongo is the essence of Puerto Rican cuisine, a dish with deep African roots that celebrates the flavor of green cooking bananas, known as plantains. In the traditional version, they are fried and then mashed in a special mortar (pilón) with garlic, oil, and pork cracklings (chicharrónes). My version is a modern interpretation of this classic, elevating it to the level of an exquisite main dish. Instead of traditional toppings, I propose juicy tiger shrimp bathed in a velvety, slightly spicy sauce made from coconut milk, fresh lime juice, and aromatic cilantro. The salty, garlicky flavor of Mofongo creates the perfect contrast to the sweet-sour-spicy sauce, resulting in an explosion of flavors. The dish is not only delicious but also visually stunning – golden domes of bananas served with creamy sauce and pink shrimp, garnished with fresh greens, will delight anyone. It’s the perfect choice for a special dinner or when you want to surprise your guests with something absolutely unique.

Ingredients (14)

Servings:
2
  • Green cooking bananas (plantains) 3 szt.
  • Garlic 8 ząbków
  • Boczek wędzony surowy 100 g
  • Extra virgin olive oil 0.3 łyżek
  • Rapeseed oil for frying 500 g
  • Krewetki tygrysie surowe, obrane 300 g
  • Coconut milk (min. 80% extract) 200 ml
  • Shallot 50 g
  • Lime 1.6 szt.
  • Fresh cilantro 30 g
  • 🌿 Przyprawy
  • Papryczka chili 1 szt.
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~62.70 PLN (31.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of cracklings and aromatic oil

1

Cut the smoked bacon into very small cubes, about 0.5 cm on each side. The smaller the cubes, the crispier the cracklings will be. Place the chopped bacon in a cold, dry pan (preferably with a thick bottom).

Ingredients: Boczek wędzony surowy
Starting with a cold pan allows the fat to slowly render out, making the cracklings perfectly crispy, rather than burnt on the outside and chewy on the inside.
2

Heat a skillet over medium heat. Fry the bacon for 8-10 minutes, stirring occasionally with a wooden spoon, until all the fat has rendered and the pieces of bacon are golden-brown and crispy. Using a slotted spoon, transfer the cracklings to a plate lined with paper towels to drain excess fat. Leave the rendered fat in the skillet.

Ingredients: Boczek wędzony surowy
Be careful not to burn the cracklings. They should have a deep golden color. Draining on a paper towel is key to achieving crispiness.

Preparing bananas (Plantains)

3

Prepare the plantains. The skin of a green banana is tough and cannot be peeled like a regular banana. Cut off both ends of the fruit. Then, make lengthwise cuts in the skin into 3-4 sections, but only to the depth of the skin, without touching the flesh. Use a knife or your fingers to lift the skin and peel it off in strips.

Ingredients: Green cooking bananas (plantains)
You can lightly grease your hands with oil, as plantains release a sticky sap. If you have trouble with this, you can soak the banana in hot water for a few minutes, which will make peeling easier.
4

Peel the bananas and cut them into thick slices, about 2-3 cm thick. Try to make all the pieces similar in size to ensure even frying.

Ingredients: Green cooking bananas (plantains)
Use a sharp knife and a stable cutting board for chopping. Do not cut them too thin, as after frying and mashing, the mixture will be too dry.
5

In a wide pot or deep skillet, heat rapeseed oil over medium heat. There should be enough oil for the banana slices to float freely in it (about 4-5 cm deep). When the oil is hot (about 160°C - a piece of bread should turn golden in a minute), carefully add the banana slices in batches.

Ingredients: Rapeseed oil for frying, Green cooking bananas (plantains)
Do not overcrowd the pot! Frying in batches prevents a sudden drop in oil temperature, which is crucial for achieving the right texture. Use kitchen tongs to place and remove the bananas to avoid burns.
6

Fry the bananas for about 4-5 minutes, until they become light golden and soft inside. They should not be heavily browned or crispy. Turn them halfway through frying to cook evenly. Remove them with a slotted spoon onto a plate lined with paper towels to drain excess oil.

Ingredients: Green cooking bananas (plantains)
To check if the bananas are ready, poke one piece with a fork – it should go in with slight resistance, similar to a cooked potato. This is the cooking stage, not the stage for achieving crispness.

Preparation of Mofongo

7

While the bananas are frying, prepare the flavor base. Peel 6 cloves of garlic, chop them roughly, and then place them in a mortar. Add a generous pinch of salt and pour in olive oil. Grind everything with a pestle until the garlic completely breaks down and an aromatic, smooth paste forms.

Ingredients: Garlic, Salt, Extra virgin olive oil
If you don't have a mortar, you can grate the garlic on the finest side of a grater or use a garlic press, and then mix it in a small bowl with salt and olive oil, mashing everything with the back of a spoon.
8

Add the hot, fried banana slices and half of the prepared bacon cracklings to the mortar with the garlic paste in batches. Vigorously mash and pound everything with a pestle until the bananas break down and combine with the ingredients into a uniform, thick mixture. The mixture should be lumpy, not perfectly smooth. Repeat with the remaining bananas and cracklings.

Ingredients: Green cooking bananas (plantains), Boczek wędzony surowy
It is crucial to mash the bananas while they are still hot – this makes them break down more easily. Alternatively, transfer the fried bananas, garlic paste, and bacon bits to a large, sturdy bowl and use a potato masher to crush them.
9

Divide the mixture into two equal parts. Take a small bowl (with a capacity of about 250-300 ml) and grease the inside with a little olive oil. Transfer one portion of the Mofongo mixture into it and press down firmly with a spoon to shape it into a dome. Set aside and repeat with the second portion. Keeping the Mofongo warm is important, so you can cover the bowls with a plate.

Traditionally, Mofongo is shaped into balls, but serving it in the form of a neat dome is more elegant. You can also make an indentation in the center of the mass with your finger to later fill it with sauce.

Shrimp in coconut-lime sauce

10

Now prepare the sauce. Peel and finely chop the shallot and the remaining 2 cloves of garlic into very small cubes. Cut the chili pepper in half lengthwise, remove the seeds (if you prefer a milder sauce), and also finely chop it. Coarsely chop the fresh cilantro. Squeeze the juice from the lime and grate a bit of the zest for decoration.

Ingredients: Shallot, Garlic, Papryczka chili, Lime, Fresh cilantro
Remember to wash your hands after cutting chili to avoid accidentally irritating your eyes. Adjust the amount of chili to your preferences – you can start with half a pepper.
11

In the pan where the bacon was cooked, drain most of the fat, leaving about one tablespoon. Heat it over medium heat. Add the chopped shallot and sauté for 2-3 minutes until it becomes translucent. Then add the garlic and chili, and sauté for another minute, stirring constantly until they release their aroma.

Ingredients: Shallot, Garlic, Papryczka chili
Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the entire sauce. One minute of frying is more than enough.
12

Pour the coconut milk and lime juice into the pan. Mix thoroughly, scraping up all the tasty bits from the bottom of the pan. Bring the sauce to a gentle boil, then reduce the heat and simmer for 3-4 minutes until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste. Additionally, to enhance the flavor, you can add a pinch of chili flakes.

Ingredients: Coconut milk (min. 80% extract), Lime, Salt, Pieprz czarny świeżo mielony, Chili flakes
Before pouring in the coconut milk, shake the can well. If the sauce seems too thick, you can add a little water or broth.
13

Add raw shrimp to the hot sauce. Cook them for 2-3 minutes, depending on their size, stirring occasionally. The shrimp are ready when they change color from gray to pink and curl into a 'C' shape.

Ingredients: Krewetki tygrysie surowe, obrane
Do not overcook the shrimp! They will become rubbery and tough. Cooking should be very brief – literally just a few minutes. If the shrimp curl up into a tight circle (the shape of the letter 'O'), it means they are already overcooked.
14

Remove the pan from the heat. Add the chopped fresh cilantro and gently mix. The cilantro will add freshness and a wonderful aroma.

Ingredients: Fresh cilantro
Add the coriander always at the very end, after cooking is finished, so it doesn't lose its intense aroma and color due to the heat.

Serving

15

In the center of a deep plate, gently place the Mofongo dome from the bowl. Pour the shrimp sauce generously around it. Garnish the dish with the remaining cracklings, a few leaves of fresh cilantro, and optionally, lime zest. Serve immediately while the Mofongo and sauce are hot.

Ingredients: Boczek wędzony surowy, Fresh cilantro, Lime
For an even better effect, you can serve the dish with a wedge of lime on the side, so everyone can drizzle the dish with fresh juice to their liking.

Fun Fact

💡

Mofongo has its roots in the African dish 'fufu', which was brought to the Caribbean by slaves from West Africa. Fufu is made from mashed starchy vegetables, such as cassava or yam. In Puerto Rico, the recipe was adapted using locally available green plantains, thus creating a unique and beloved national dish.

Best for

Kolacja we dwoje Dania na wyjątkowe okazje Spotkanie z przyjaciółmi Egzotyczna uczta

Tips

🍽️ Serving

Serve Mofongo in deep plates or bowls, allowing the sauce to appetizingly surround the banana dome. You can place a small bowl with extra cracklings alongside. The dish pairs wonderfully with a light, refreshing white wine, such as Sauvignon Blanc, or with a cold lager beer.

🥡 Storage

Mofongo tastes best right after preparation. If left for later, it hardens and loses its texture. However, if you have leftovers, store Mofongo and shrimp sauce separately in airtight containers in the refrigerator for up to 24 hours. To reheat Mofongo, mash it and sauté in a pan with a bit of oil or broth until it softens. Gently heat the sauce in a saucepan.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Tacos z Szarpaną Wieprzowiną w Sosie Guawa-Chipotle i Salsą z Pieczonej Kukurydzy 210 min

Tacos z Szarpaną Wieprzowiną w Sosie Guawa...

Latin American cuisine
Doughnuts with Raspberry Filling and Lemon-Mascarpone Glaze (Sweet Blog) 150 min

Doughnuts with Raspberry Filling and Lemon...

Desserts
Creamy pumpkin and chickpea curry with coconut milk and spinach 60 min

Creamy pumpkin and chickpea curry with coc...

Indian Cuisine
Autumn Pizza with Pumpkin, Goat Cheese, and Sage 105 min

Autumn Pizza with Pumpkin, Goat Cheese, an...

Pizza and Pasta
Creamy Curry with Roasted Pumpkin and Chickpeas 90 min

Creamy Curry with Roasted Pumpkin and Chic...

Indian Cuisine
Creamy roasted beet soup with a hint of horseradish and toasted almonds 100 min

Creamy roasted beet soup with a hint of ho...

Christmas Eve Soups

Recipe Categories

Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Latin American cuisine
Latin American cuisine

Latin American cuisine is a fiesta of flavors from South America and the Caribbean - colorful and full of life. Brazilian churrasco, Argentine asado, and Peruvian ceviche - with meats and fish taking center stage. Arepa from Venezuela, empanadas from Argentina, and pupusas from El Salvador - stre...

See all recipes in this category
Fish dishes
Fish dishes

Fish dishes are healthy and easily digestible meals rich in omega-3 fatty acids and high-quality protein. Recipes for salmon: baked, grilled, smoked, and in cream sauce. Cod, pollock, zander, and trout - freshwater and saltwater fish in various versions. Seafood: shrimp, mussels, squid, and scall...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Reklama