I love trying new recipes, especially when they're not only delicious but also visually appealing. These little plantain crackers with avocado, pomegranate, and shrimp really impressed me – and I'm sure they'll be a hit at any party or dinner party you host.
What's behind it?
The base is green, unripe plantains, which are first deep-fried, then pressed into small bowls and finally baked again until crispy. I fill these crispy pastries with a creamy avocado puree, refined with lime, onion, and garlic. Fresh pomegranate seeds and fried shrimp are added on top – a real winner!
Why I love this recipe so much
I love serving this appetizer when I have guests. It's always a hit because it's unusual and looks so pretty. In fact, it's almost become a must-have on my New Year's Eve table – it's become a little culinary tradition that makes the evening special.
A little background
This recipe is actually a slight variation of the Cameroonian dish Plantains Tapé Tapé . Traditionally, the plantain pieces are simply flattened there – without a bowl shape. But I think the version with the little bowls looks much nicer and makes a real impression on the plate.
Tip: also available vegan or pescatarian
If you want to keep it vegan, simply leave out the shrimp. And if you like fish, you can use smoked salmon instead of shrimp – it works surprisingly well!
My conclusion:
These little bites are the perfect mix of tradition, creativity, and enjoyment. They bring West African flair to the table and are so versatile and festive that they truly suit any occasion. I will definitely be making them often – not just for New Year's Eve!
I hope you have fun trying it out – I hope you enjoy it as much as I do!
This is how the plantain bowls are made…
Plantains bowl with avocado cream and shrimp
Ingredients
- 2 green (unripe plantains)
- approx. 500 ml frying oil
- 1 ripe avocado
- 1 small red onion or 1 shallot
- 2-3 small clove of garlic
- 1 lime
- 1 A pinch of freshly ground pepper
- 1 pinch of salt
- 1 A handful of pomegranate seeds
- Shrimp (for decoration)
Instructions
Prepare plantains:
- Peel the plantains and cut them into slices about 3 cm thick.
First frying process:
- Fry the plantain pieces in hot oil for about 3 minutes, until they are yellowish. Remove and let cool for about 2 minutes.
Form small bowls:
- Using a lemon squeezer (or a bottle/glass), gently flatten the slightly cooled plantain pieces from top to bottom into small bowls.
Second frying process:
- Fry the shaped bowls again for about 3 minutes, until golden brown and crispy. Drain on kitchen paper and let cool completely.
Prepare avocado puree:
- Peel the avocado and place it in a mortar or hand mixer along with the finely chopped onion/shallot and garlic. Add lime juice, pepper, and a pinch of salt. Mash or blend everything until the desired consistency is reached. Season to taste.
Fry the shrimp:
- Briefly sauté the shrimp in a pan with a little salt and garlic.
Serving:
- Fill the chilled plantain shells with avocado puree and garnish with pomegranate seeds and shrimp. Arrange on a pretty platter and sprinkle with additional pomegranate seeds.
