SHRIMP STUFFED PLANTAIN BALLS
(MOFONGUITOS RELLENOS DE CAMARONES)

FOR THE PLANTAIN MIXTURE:
2 tablespoons salt dissolved in 8 cups water
6 ripe plantains
3 tablespoons butter
Cornstarch (as needed for consistency)
FOR THE SHRIMP FILLING:
1 tablespoon corn or sunflower oil
1/4 cup chopped green pepper
1/4 cup chopped onion
2 cloves garlic, minced
1/2 pound small shrimp, peeled and tails removed
1 tablespoon tomato sauce
1/2 teaspoon salt (or to taste)
Cornstarch

TO MAKE THE PLANTAIN MIXTURE:
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.

TO MAKE THE SHRIMP FILLING:
Heat oil in fry pan. Add green pepper, onion, and garlic. Cook 1 to 2 minutes until vegetables are tender.

Stir in shrimp, tomato sauce, and salt. Cook 2 to 3 minutes more over low heat until shrimp are opaque.

TO SHAPE AND FRY:
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.

Serve hot, as an appetizer or light entree with a salad.

Adapted from unknown source