How to make Puerto Rican Mofongo Balls stuffed with Shrimp

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective for frying.

pork cracklings

🥗Healthier: crispy chickpeas

💰Cheaper: croutons

Croutons add crunch at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning is a budget-friendly alternative.

Cut the ends off the plantains and cut them in half.

Boil the plantains for about 15 minutes until tender.

In a bowl, mash the boiled plantains with 2 tablespoons of butter and half of the minced garlic.

Season the mashed plantains with salt and pepper, adding reserved boiling water if needed to achieve a moldable consistency.

In a saucepan over medium-high heat, add 2 tablespoons of olive oil and sauté the sliced onions and remaining garlic until the onions are translucent.

Add the tomato sauce, olives with a bit of juice, oregano, cumin, and cilantro to the pan, stirring to combine.

Cook the mixture for a couple of minutes before adding the shrimp, seasoning with salt and pepper.

Cook the shrimp for 2-3 minutes until they are pink and tender.

Take a large amount of the mashed plantains, flatten it, and create a well in the center.

Fill the well with the shrimp mixture and carefully mold the plantains around it to form a ball.

Repeat the process until all balls are formed.

In a large frying pan, heat about 2 inches of oil to medium-high heat (7 on a scale of 0 to 10).

Fry the mofongo balls on all sides until golden brown, as they are already cooked through.

Remove the balls from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens