Hey folks Zoe Maya here welcome back to haven's
Kitchen today we're making tostones with chimi-shrimp and mango salsa
we love this recipe because not only is this chimi-shrimp good on pretty much anything tostones
are a really fun way to practice your frying skills they're double-fried so we're going to cook
them once in some hot oil we're going to take them out smash them and then cook them again so we get
lacy crispy edges all around the sides we're gonna serve that with a super tangy creamy mango salsa
that has avocado minced red onion fresh lime juice and cilantro for some brightness and green color
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alright let's cook the first thing we're going to do is just quickly marinate our
shrimp in our Chimichurri sauce while that sits we'll prep our plantains
make sure to do your chimi-shimmy before you pour so that you get those herbs nice and
mixed up with that oil and we'll do about a quarter of the pouch here on our shrimp
a little toss is all you need set that aside and you can start prepping your plantains
the first thing I like to do is just cut each edge off
and then I run my knife straight down the middle in sections
if you don't feel comfortable doing this in the air you can also do it on your cutting board
then you simply take your knife and start pulling the skin
straight off it comes off in layers and that's okay too
at this point you can also use your hands and just dig under there with your nails
and peel the skin off because these are green plantains that means they're unripe and so the
skin is quite tough the softer the plantain gets the easier the skin is to remove that's why I find
cutting the sections helps to get it off in a few even layers once your plantains are peeled you can cut
them into nice thick chunks remember we're going to smash those down and flatten them again later
alright let's head over to our stove
you want a deep heavy-bottomed skillet fill it about half an inch high with oil
a neutral oil like grapeseed or canola is best
for this first fry we're not looking for that deep golden-brown color we're
just looking to soften the plantains until they're soft enough to smash
to set yourself up for success with frying you always want to make sure to have a place to land
a sheet tray with a rack or a paper towel is best
now it's time to smash our tostones there's a few different ways that you can do this
I'm going to use a flat wooden spoon but you could also use a tortilla press
a press for tostones or a cup or ceramic mug
start by placing your fried piece of plantain
right on your board and simply smash with even pressure until you have a nice flat
even tostone with these beautiful edges that are just going to crisp up when we fry them
once those are all smashed up we'll head back to our fryer
but first we're going to take our chimi-shrimp pop it right on this
roasting tray and pop it in the oven while we finish frying our tostones
another tip for frying is that you should always have your salt ready to go so that
you can salt your items as soon as they come out of the fryer this is because that sizzling
hot oil on the surface is going to capture your salt granules and make sure that your
fried items are salted really evenly and the salt doesn't just roll off of them
now let's just quickly mix up our salsa diced mango finely minced red
onion nice creamy avocado
lots of lime juice
and a nice little bundle of chopped cilantro
along with your cilantro you'll want to add again a few pinches of salt
once our salsa is mixed up and our tostones are fried we're
just going to pull our shrimp out of the oven and put everything together
now let's plate
so there we have it our tostones with chimi-shrimp and mango salsa
this recipe goes to show that frying isn't scary or intimidating and a few simple ingredients
can really make a spectacular dish if you really want to pull out a show stopper
make this as an appetizer or canapé for your next party if you enjoyed this recipe be sure
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