👨‍🍳 作り方

1. 1

   Fry the plantain rounds in hot vegetable oil until lightly golden and tender, about 5-7 minutes. Remove and drain on paper towels.

   ⏱️ 5-7 minutes
2. 2

   While the plantains are still warm, flatten each piece using a tostonera or the bottom of a glass to create a cup shape. Be careful not to break them.

   💡 プロのコツ: Warm plantains are more pliable.
3. 3

   Re-fry the flattened plantain cups in hot oil until golden brown and crispy. Drain on paper towels and set aside.

   ⏱️ 3-5 minutes

   💡 プロのコツ: Ensure oil is hot for crispiness.
4. 4

   In a separate pan, heat a little oil over medium heat. Sauté minced garlic, chopped onion, and bell pepper until softened.

   ⏱️ 5 minutes
5. 5

   Add the chopped shrimp to the pan and cook until pink and opaque, about 3-5 minutes.

   ⏱️ 3-5 minutes
6. 6

   Stir in tomato sauce, Worcestershire sauce, and lime juice. Cook for another 2-3 minutes until the sauce thickens slightly.

   ⏱️ 2-3 minutes
7. 7

   Remove from heat. Stir in chopped cilantro and season with salt and pepper to taste. If using, mix in mayonnaise for a creamier filling.

   💡 プロのコツ: Taste and adjust seasonings as needed.
8. 8

   Spoon the shrimp mixture generously into each crispy toston cup.

9. 9

   Serve immediately as an appetizer or a light meal.

   💡 プロのコツ: Garnish with extra cilantro if desired.