Green Plantain Criollo Dumpling with Smoked Shrimp and Warm Peanut Herb Sauce

Instructions

1. 1

   1. Place the green plantain pieces in a pot with enough water and 4 g (3/4 tsp) salt. Cook over medium heat for 18 to 20 minutes, until tender but not falling apart. Drain well.

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   2. While the plantain cooks, heat 15 ml (1 tbsp) oil in a skillet over medium heat. Sauté half of the red onion and half of the garlic for 2 to 3 minutes. Add the shrimp, cumin, smoked paprika, 2 g (1/4 tsp) salt, and the fresh chili if using. Cook for 3 to 4 minutes, until the shrimp is just cooked through. Remove from the heat, roughly chop the shrimp, and mix it with the crumbled fresh cheese.

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   3. Mash the hot green plantain until you have a smooth dough. Add the butter, ground annatto, and 2 g (1/4 tsp) salt. Mix and knead lightly until soft and moldable.

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   4. Divide the dough into 4 portions. Place each portion on a banana leaf. Form a disk, add one quarter of the shrimp and cheese filling in the center, and close it with the dough to form an oval dumpling. Wrap with the banana leaf and fold the edges tightly.

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   5. Set up a steamer with boiling water. Steam the dumplings for 20 minutes, until firm and heated through in the center. Keep the water at a gentle simmer throughout cooking.

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   6. For the sauce, blend the roasted peanuts with the milk and shrimp stock or water until smooth.

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   7. Heat the remaining 15 ml (1 tbsp) oil in a saucepan over medium heat. Sauté the remaining onion and garlic for 2 minutes. Add the blended peanut mixture and cook, stirring constantly, for 5 to 7 minutes until slightly thickened.

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   8. Add the cilantro, lemongrass, key lime juice, and the remaining 0.5 g salt, or adjust to taste. Cook 1 more minute over low heat without letting it boil vigorously.

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   9. If you want to keep the dumplings warm before serving, place them in the oven at 200°F / 95°C for up to 10 minutes, well wrapped so they do not dry out.

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    10. Serve each dumpling hot, partially opened in its banana leaf, with plenty of warm peanut herb sauce spooned over or on the side.