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Shrimp Stuffed Plantain Balls




Source of Recipe


Internet


List of Ingredients




2 tablespoons salt dissolved in 8 cups water
6 ripe plantains
3 tablespoons butter
1/2 teaspoon salt
1 tablespoon corn or sunflower oil
1/4 cup chopped green pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon tomato sauce
1/2 pound small shrimp, peeled and tails removed
Cornstarch


Recipe



Bring salted water to a boil in a large saucepan. Leaving peel on, cut plantains in half and add to boiling salted water. Place lid on saucepan and boil plantains rapidly for 20 minutes. Drain, peel plantains and place in a mixing bowl.

Mash plantains with butter and cornstarch. Set aside to cool briefly. Heat oil in fry pan. Add green pepper, onion, and garlic. Cook 1 to 2 minutes until vegetables are tender. Stir in tomato sauce and shrimp. Cook 2 to 3 minutes more over low heat until shrimp are opaque. Coat hands with cornstarch.

Spread some of the plantain mixture out in the palm of the hand and make a well in the middle. Stuff center with some of the shrimp filling. Cover with additional plantain mixture and shape into a ball. Repeat with remaining plantain and shrimp mixtures.

Deep fat fry until golden brown. These are best enjoyed hot, as a nifty appetizer or light entrée with a salad.