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WHAT IS SHRIMP MOFONGO BALLS?
JL Surjan

Shrimp Mofongo Balls Recipe

This intermediate-level recipe takes about 40 minutes from start to finish, yielding 20 scrumptious balls. Perfect as an appetizer, each ball packs a tasty punch of roughly 50-70 calories. Serve with a zesty garlic aioli or spicy dipping sauce to elevate this appetizing treat!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 5
Course: Appetizer
Cuisine: Caribbean
Calories: 2100
Ingredients Equipment Method Video Notes

Ingredients
  

For the Mofongo:
  • 3 pcs Green plantains (peeled, cut into chunks)
  • 4-6 pcs Garlic cloves (smashed)
  • ½ cup Chicharrón or bacon bits
  • ¼ cup Olive oil or butter
  • Salt to taste
For the Shrimp Filling:
  • ½ lb Medium shrimp (peeled, deveined, chopped)
  • 1 Garlic clove (minced)
  • 1 tbsp Sofrito (optional but flavorful)
  • 1 tbsp Olive oil
  • Salt and pepper
  • Squeeze of lime juice
For Frying (Optional):
  • Egg wash and breadcrumbs for coating
  • Oil for deep frying

Equipment

  • Large pot
  • Pilón (mortar and pestle) or mixing bowl
  • Small skillet
  • Slotted spoon or tongs
  • Frying pan or deep fryer
  • Paper towels + plate
  • (Optional: thermometer)

Method
 

  1. Step 1: Cook the PlantainsBoil plantain chunks in salted water for 12–15 minutes until fork-tender.(Alternatively, you can lightly fry them for more flavor.)
  2. Step 2: Infuse the Garlic OilHeat olive oil on low with smashed garlic. Let it infuse for 2–3 minutes. Don't let the garlic brown.
  3. Step 3: Mash the MofongoIn a large bowl or pilón, mash the cooked plantains with garlic oil, chicharrón, and salt.Add more oil or broth if too dry—aim for a sticky, moldable dough.
  4. Step 4: Cook the ShrimpIn a skillet, heat olive oil and sauté minced garlic and sofrito.Add shrimp, season with salt, pepper, and lime juice. Cook until pink (3–4 mins). Let cool slightly.
  5. Step 5: Assemble the BallsScoop some mofongo, flatten it, add shrimp filling to the center, and shape it into a ball.Repeat until all mofongo and shrimp are used.
  6. Step 6: FryHeat oil to 350°F (175°C).(Optional: coat balls in egg wash and breadcrumbs.)Fry for 3–5 minutes until golden brown. Drain on paper towels.

Video

Notes

  1. Plantain Preparation: Make sure to fry the plantains until they are deeply golden; this ensures the right sweetness and texture for mashing.
  2. Shrimp Size: Chopping the shrimp into smaller pieces helps distribute the seafood flavor throughout each ball.
  3. Oil Temperature: Keep the oil consistently hot for frying to prevent the balls from absorbing too much grease and becoming soggy.
  4. Seasoning: Adjust the garlic and salt to your taste—more garlic adds a robust flavor, while the right salt balance enhances all the other ingredients.
  5. Serving Suggestion: These balls are best served hot and fresh. Pair them with a cool, creamy dipping sauce to balance their hearty warmth.
  6. Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator and reheat in the oven to maintain crispness.