Patacones, or fried green plantains, are very common and popular throughout Central and South America. Every country, state, town, and person has their own variation and special way of preparing this dish. In my opinion – they’re all amazing! This recipe is similar to Peruvians’ version of the dish as it incorporates evaporated milk, a staple in kitchens in Peru.
Makes 6 patacones
2 green plantains, each peeled and sliced into 3 pieces
18 medium cooked shrimp
3 small tomatoes, chopped small
1/4 white onion, finely chopped
1/4 yellow pepper, chopped small
2 garlic cloves, minced
2 tbsp fresh, chopped cilantro
1/4 cup water
1/4 cup evaporated milk
1/4 cup cooking oil
1/2 tsp Aji Amarillo paste or any chili paste available
salt and pepper to taste
Place each plantain inside a lemon squeezer and press. Take the plantain out and form into thin patties using your hands. You can also place the plantain pieces between two sheets of wax paper and pound with a meat tenderizer or use a tortilla press. Heat oil in a medium pan and fry plantains on both sides until golden brown. Remove from pan and place on napkins to remove excess oil. Set aside.
In a medium pan, add onion, garlic, bell pepper, and tomatoes. Cook until soft. Add water, chili paste, and salt and pepper. Mix.
Add the evaporated milk and bring to a boil. Stir until the mixture thickens, about 15 minutes.
Remove the tail from 12 shrimp leaving six intact to serve on top of each plantain patty. Roughly chop the shrimp and add the to the mixture.
Add cilantro and adjust seasonings. Mix.
On a clean pan, seer the remaining shrimp and set aside.
Top each patty with shrimp mixture and one shrimp. Serve with a side of rice or on a bed of salad.