The key to whipping these up quickly is having the rice and the protein ready to roll! It's an easy and quick appetizer or snack that everyone loves.
The first thing that comes to mind when seeing these pascabocas de plátano for the first time is often, "Why didn't I think of making this before?!"
This dish is basically most of all the glorious Latin flavors, compacted into a bite-sized roll. You can replace the shrimp for steak, pork, chicken or even avocado if you want a meatless version. This packs a punch and will soon rank high on your cooking rotation.
Ingredients
- 2 plantains semi-ripe, peeled and cut into lengthwise slices
- 1 cup vegetable oil for frying
- For the Filling
- 4 cups coconut rice or regular white frice (prepared)
- 24 shrimp cooked
- 3 cups Guacamole
Directions
- Heat up vegetable oil over medium heat.
- Fry plantains until golden, for approximately 3 minutes on each side. Drain on a paper towel. While still hot, carefully shape them into ring-like circles and secure with a toothpick.
- Fill with rice, guac, and finally shrimp. You may use the help of a ring or a cookie mold.
- Garnish with your favorite ingredients and enjoy!
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