Northern-Style Corn and Shrimp Milcao with Warm Roasted Pepper Pebre

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the whole red bell pepper on a baking tray, rub it with 1 teaspoon of vegetable oil, and roast for 20 to 25 minutes, turning once, until the skin is blistered and the flesh is tender.

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   2. While the pepper roasts, peel 400 g of the potatoes, cut them into chunks, and boil them in water with a pinch of salt for 15 to 18 minutes, until very soft. Drain well and mash smoothly with the butter. Let cool slightly.

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   3. Grate the remaining 300 g of potatoes raw using the coarse side of a grater. Wrap the grated potato in a clean towel and squeeze out as much liquid as possible. Set aside.

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   4. Cook the corn in boiling water for 3 minutes if fresh or 2 minutes if frozen. Drain well. Lightly mash half of the corn with a fork so the mixture binds better, and keep it with the remaining whole kernels.

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   5. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 60 g of the red onion in small cubes and 2 minced garlic cloves. Cook for 2 to 3 minutes until fragrant.

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   6. Add the shrimp, 1 teaspoon of merken, the cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 2 to 4 minutes, until the shrimp are just cooked through. Remove from the heat, roughly chop half of the shrimp, and leave the other half whole.

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   7. Peel the roasted pepper, remove the seeds, and dice it finely. Mix it with the remaining 60 g finely chopped red onion, 1 grated garlic clove, the cilantro, the lemon juice, 1 tablespoon vegetable oil, 1 teaspoon merken, 1/4 teaspoon salt, and a pinch of black pepper. Set aside this warm pebre.

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   8. In a large bowl, combine the mashed potato, squeezed grated potato, corn, egg, all-purpose flour, 1/2 teaspoon salt, and the remaining black pepper. Then fold in the sautéed shrimp with their onion and garlic.

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   9. Shape 8 thick cakes with damp hands, pressing firmly so they hold together. If the mixture feels too wet, let it rest for 5 minutes so the flour can absorb some moisture.

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    10. Heat the skillet with the remaining 1 tablespoon of vegetable oil over medium heat. Brown the milcaos for 3 to 4 minutes per side, in batches, until a crust forms. Transfer them to a tray.

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    11. Finish cooking in the oven at 200 °C / 400 °F for 8 to 10 minutes, until firm in the center and heated through.

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    12. Serve 2 milcaos per person with the warm roasted pepper pebre spooned on top or on the side.