Mofongo con Camarones (Puerto Rican Plantain Mash with Prawns)

• 2 large Plantain, green, firm
• 1 ½ tsp Fine sea salt
• 120 ml Olive oil
• 6 cloves Garlic
• 40 g Pork rind
• 1 small Yellow onion
• ½ tsp Ground cumin
• ¼ tsp Black pepper
• 2 medium Tomato, ripe
• 180 ml Chicken stock
• 1 medium Lime, juicy
• 250 g Prawns, raw, peeled

1. Peel the plantains and cut into 2 cm rounds. Thinly slice 4 garlic cloves and finely chop the onion; dice the tomatoes. Pat the prawns dry and season with a pinch of the salt and the black pepper.
2. Heat 90 ml of the olive oil in a large frying pan over medium heat. Fry the plantain rounds in batches for 6 to 8 minutes, turning, until golden and tender; lift out with a slotted spoon and drain briefly. Keep the oil in the pan for the sauce.
3. In a mortar and pestle, pound the remaining 2 garlic cloves with 1 tsp of the salt to a paste. Add the pork rind and crush to a coarse crumb. Add the fried plantains and mash, drizzling in 30 ml olive oil and 120 ml chicken stock until the mixture holds together but still has some texture.
4. Shape the mofongo into 2 mounds on warm plates, pressing firmly so they hold. If it feels dry, work in a splash more chicken stock. Set aside while you finish the prawns.
5. Return the pan to medium heat and add the onion to the hot oil; cook for 3 to 4 minutes until softened. Stir in the sliced garlic and ground cumin and cook for 30 seconds until fragrant. Add the tomatoes and cook for 4 to 5 minutes until they break down into a saucy consistency.
6. Add the remaining 60 ml chicken stock and simmer for 2 minutes, then squeeze in the lime juice. Add the prawns and cook for 2 to 3 minutes, stirring, until pink and just cooked through. Taste and adjust with the remaining salt if needed.
7. Spoon the prawns and tomato lime sauce over the mofongo. Serve straight away while the mash is hot and crisp at the edges.

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