Plantain Tostones with Caribbean Lobster and Hearts of Palm Salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1603, total fat 134 G., saturated fats 20 G., proteins 53 G., carbohydrates 58 G., fiber 9 G., cholesterol 360 mg, sodium 1851 mg, sugar 27 G.
Calories 1603, total fat 134 G., saturated fats 20 G., proteins 53 G., carbohydrates 58 G., fiber 9 G., cholesterol 360 mg, sodium 1851 mg, sugar 27 G.
Crispy fried tostones are served with a succulent lobster and palm hearts salad. A tropical dressing made with mango puree, coconut milk, and Scotch bonnet peppers adds a touch of flavor. A perfect Caribbean appetizer for a special occasion!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Lobsters
- 1 onion, peeled and cut into 4 pieces
- 1 bay leaf
- 8 black peppercorns
- 1/4 cup coarse salt
- 2 Caribbean lobsters 600 gr.
Refueling
- 1 mango, peeled and chopped
- 1 Scotch bonnet pepper, seeded and chopped
- 2 green onions (green part only)
- Half a bunch of fresh cilantro (leaves)
- 1 cup unsweetened coconut milk
- 1/4 cup extra virgin olive oil
- Juice of 2 limes
Salad
- Vegetable oil, for frying
- 2 green plantains
- 1 can canned hearts of palm, rinsed
- Half a red onion, thinly sliced
- 1/4 cup cilantro leaves, for serving
- Lime wedges, for serving
We recommend
Recipes with similar ingredients: lobster, lobster, palm heart, plantain, mango, chili pepper
Cooking the dish according to the recipe:
- Place the onion, bay leaf, peppercorns, and salt in a large pot filled with water. Bring to a boil and cook the lobsters for about 8 minutes. Remove the lobsters from the pot and let them cool.
- Refueling:
Place all ingredients in a blender and blend until smooth. Taste and season with salt and pepper if needed. - Pour 2 inches of vegetable oil into a deep saucepan and heat to 375°F (190°C). Peel the plantains and slice them diagonally into 1/4-inch-thick slices. Fry the plantains in batches until crisp, about 5 minutes. Drain on paper towels and season with salt.
- Clean the lobsters and cut the meat into 0.5 cm thick slices. Cut the hearts of palm into 0.5 cm thick coins.
- In a bowl, combine the lobster meat, hearts of palm, and onion; add a splash of the dressing and toss gently; taste and season with salt. Arrange a few plantain slices on a plate and top with the salad. Garnish with cilantro leaves and serve with lime wedges.
Categories:
Similar recipes
