Instructions
step 1
Make the soup: Peel, devein, discard the shrimp, and set aside. (You should have about 2 cups of shrimp shells.) In a large saucepan, add the shrimp shells, fish sauce, salt, coriander, cucumber, lemongrass, bell pepper, garlic, onion, and 8 cups water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
Step 2
Meanwhile, make the mofongo. Place the vegetable oil in a large, deep skillet fitted with a deep-frying thermometer over medium-high heat. When the temperature reaches 375°F (you can check the temperature by dropping a small plantain piece into the oil – it should sizzle and float to the surface when it touches the oil), gently add the plantains in batches and fry, turning occasionally with tongs, until golden on all sides, about 5 minutes per batch. Use tongs to transfer the plantains to a paper towel-lined plate. Repeat with the remaining plantains.
Step 3
While the plantains are frying, add the olive oil to a small frying pan over medium heat. When the pan is hot and shimmering, add the garlic, reduce the heat and cook over the residual heat, stirring occasionally, until evenly browned, 1 to 2 minutes. Set aside.
Step 4
In a pilon or mortar and pestle, add 1 cup fried plantains, 1/4 the sautéed garlic and its oil, and season with salt. Use the pestle to mash the plantains, scraping constantly from the sides inwards to the centre. Continue for about 5 minutes, until the ingredients are thoroughly combined and the texture resembles a loose dough. Using your hands, scoop up the mashed mixture and form individual mofongo balls about the size of a baseball. Transfer to a soup bowl and repeat with the remaining plantains and garlic. (You should get about 4 balls total.)
Step 5
Make the shrimp: Pour the broth through a fine sieve into a medium saucepan and discard the solids. Bring the broth to a boil and add fish sauce and salt to taste. Add the shrimp, remove from heat and let sit until the shrimp are no longer opaque, 2 to 3 minutes.
Step 6
Using a slotted spoon, divide shrimp among bowls with mofongo. Pour 1 cup broth into each bowl and drizzle around or on top of the mofongo. Garnish with cilantro, avocado, lime, and hot sauce and serve immediately.
