Patacones in Air Fryer with Creamy Chimichurri Shrimp Tartar

40 min
This dish is a vibrant and delicious starter or snack. It consists of crisp, golden patacones (fried and crushed green plantain), prepared in a healthier way in the air fryer. On this crunchy base, a creamy tartar of prawns sautéed in a homemade chimichurri sauce is served, which are then mixed with mayonnaise to create a soft and addictive texture. Chimichurri, with its base of parsley, cilantro, garlic and a touch of chili pepper, gives the dish a slightly spicy, herbal flavor that perfectly complements the sweetness of the prawns and the texture of the patacón.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Air Fryer.
  • + Frying pan.
  • + Several bowls.
  • + Cutting board and knife.
  • + Press for patacones (or a flat plate).

INSTRUCCIONES

Step 1:

Prepare the Chimichurri. In a bowl, mix the chopped parsley and cilantro with the garlic, chili, oregano, salt and pepper. Pour in the red vinegar and olive oil. Stir well and let the flavors blend in.

Step 2:

Cook the Prawns. In another bowl, marinate the raw prawns with 2 or 3 tablespoons of the chimichurri you just prepared. Heat a skillet over medium-high heat and sauté the prawns for 2-3 minutes, until they are pink and cooked through. Remove them from the heat and let them cool.

Step 3:

Make the Creamy Tartar. Once the prawns are cool, finely chop them on a board. Transfer them to a bowl and mix them with the mayonnaise until you get a creamy salad. Reserve.

Step 4:

First Cooking of the Patacones. Peel the green bananas and cut them into thick slices of about 3 cm. In a bowl, mix them with a tablespoon of oil. Place them in the basket of your air fryer and cook them at 190°C for 8 minutes.

Weight 5:

Crush. Remove the pre-cooked banana pieces. Using the base of a plate or patacone press, crush each piece into thin discs.

Step 6:

Second Cooking of the Patacones. Put the crushed bananas back in the bowl and mix them with the rest of the oil and a pinch of salt. Return them to the air fryer and cook them this time at 200°C for 5 more minutes, or until they are golden brown and crisp.

Step 7:

Arm and Serve. Place the hot patacones in a platter. Put a generous spoonful of the creamy shrimp tartar on top of each one. Garnish with a thin slice of chili pepper, a coriander leaf and an extra drizzle of the chimichurri. Let's enjoy!

TIPS

  • + The Secret of Patacon: Double cooking is essential. The first cooking at medium temperature softens the banana on the inside, and the second at a higher temperature after crushing it is the one that gives it that ultra crisp texture on the outside.
  • + Chimichurri with Time: If you can, prepare the chimichurri a couple of hours in advance or even the day before. Its flavor will become more intense and delicious as the ingredients are macerated.
  • + Don't Cope Hot Shrimp: Wait for the sautéed prawns to cool completely before chopping them up and mixing them with the mayonnaise. This will prevent the mayonnaise from “melting” or cutting.
  • + Versatility: This creamy tartar is also spectacular as a filling for sandwiches, on crackers or even to accompany a cause.