Avocado Shrimp Tostones with Salt Cured Egg Yolk
- Total time
- 110 minutes
- Preparation time
- 35 minutes
- Calories
- 195
- Portions
- 8
Directions
1. Stir sea salt and sugar in a medium bowl. Spread 1½ cups sea salt mixture in a wide, shallow dish. Make 4 indentations in the salt mixture with the back of a large spoon. Add 1 egg yolk to each indentation; cover yolks with remaining 1½ cups sea salt mixture. Cover with plastic wrap; refrigerate 7 days.
2. Line a rimmed baking pan with parchment paper. Set oven to lowest baking temperature (about 170°F). Carefully rinse salt off yolks with water; place on prepared pan. Bake yolks 1 hour or until dry and firm. Let cool; use immediately or refrigerate in an airtight container up to 3 weeks.
3. Cook shrimp and 1 quart water in a medium saucepot over medium-high heat 5 minutes or until shrimp turn opaque throughout; drain and rinse with cold water until cool.
4. Heat oil in a large nonstick skillet over medium heat. Add plantains in a single layer; cook 4 minutes or until golden brown, turning once. Transfer plantains to cutting board.
5. Smash plantains to ½-inch thick with a spatula; submerse in a bowl of cold water 1 minute. Remove plantains from water; pat dry with paper towel. Reheat oil in skillet over medium heat. Add plantains; cook 5 minutes or until crisp, turning once. Transfer plantains to a paper towel-lined plate.
6. Mash avocado and kosher salt in a small bowl with a fork. Place plantains on serving platter; top with mashed avocado and shrimp. Grate 1 cured egg yolk over shrimp; sprinkle with cilantro and/or dill. Makes 16 tostones.
Tips & Tricks
Chef Tip
If preparing the avocado mixture ahead of time, add 1 to 2 teaspoons of fresh lemon or lime juice to prevent oxidation and browning of the avocado.
Use the remaining cured egg yolks by grating over pasta, rice, soup or toast.
Ingredients
- 2 cups fine sea salt
- 1 cup granulated sugar
- 4 large egg yolks
- 16 raw 16-20 count peeled and deveined Argentinean red shrimp, thawed if necessary, tails removed
- 1 cup olive oil
- 2 ripe DOLE® Plantains, peeled and cut crosswise into 16 (1-inch) slices
- 1 DOLE® Avocado, peeled and pitted
- ½ teaspoon kosher salt
- 1 tablespoon finely chopped fresh cilantro and/or dill
Nutritional Facts
| 8 Serving Per Container | |
| Serving Size | 2 Tostones |
| Calories | 195 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (14 g) | 17% |
| Saturated Fat (2 g) | 10% |
| Polyunsaturated (2 g) | |
| Monounsaturated (9 g) | |
| Cholesterol (46 mg) | 15% |
| Sodium (418 mg) | 18% |
| Total Carbohydrate (17 g) | 8% |
| Dietary Fiber (2 g) | 9% |
| Total Sugars (8 g) | |
| Protein (4 g) | 8% |
| Calcium | 2% |
| Iron | 2% |
| Magnesium | 6% |
| Manganese | 2% |
| Phosphorus | 6% |
| Potassium (362 mg) | 8% |
| Thiamin | 4% |
| Vitamin A | 6% |
| Vitamin B6 | 10% |
| Vitamin C | 10% |
| Vitamin E | 15% |