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Peel the plantains using the instructions on the link provided. Then, using a sharp knife, cut into 1 inch pieces as seen in this post's picture collage. Place in a big bowl or dish.
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Clean and chop all the vegetables in 1/2 inch pieces.
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Peel the garlic cloves.
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Clean and shell the shrimp and cut into two pieces if big. Place in a bowl and add the juice of one lime/lemon, the pepper and 1 teaspoon of salt.
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Set all prepped ingredients aside and get ready to cook.
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On a 12 medium to large frying pan, add 3 tablespoons of oil, or as needed to coat the bottom and fill up about 1/4 of an inch. Allow to heat on high.
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Add the cut plantains and separate if needed with a fork, turning them in two minutes or when the bottom looks golden to light brown. Fry both sides and quickly set aside on a bowl.
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Place three to four pieces of plantain in the mortar (more if mortar is bigger) and mash with the pestle.
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Add two to three garlic cloves per mofongo (more or less per your taste) and a dash of salt on top of them so the salt absorbs the oils in the garlic. Mash garlic into the plantains, turning the dry mash with a spoon.
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Add a teaspoon of butter if desired to make plantains more malleable.
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Continue to mash until the plantains take the shape of the mortar. If you are mashing without a mortar, see instructions in the first part of this post on how to do it with a small soup bowl.
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Place the half-moon shaped plantain mash on a plate. Repeat as needed.
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Mash or crush three to four cloves of garlic to add to the shrimp.
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On another frying pan, add 1 table-spoon of oil and allow to heat on high.
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Add the onions, garlic and pepper and immediately add the shrimp.
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Add half a cup of water and allow to boil, adding and dissolving the tomato paste in the boiling water. Add more water if needed to loosen the sauce, stirring for 3 minutes or until prawns are ready.
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Serve over the mofongo.
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Enjoy!