- 5 chontaduros
- ½ cup of quesito de colanta
- 1 tablespoon low-fat cream cheese
- 7 small shrimps
- 1 small branch of cilantro cimarron
- 1 small branch of long onion
- 1 cherry tomato
- ½ white onion
- olive oil
- salt and pepper to taste
- 1 teaspoon garlic paste
- ½ cup Parmesan cheese
peel the chontaduros, boil them until they are ready to puree. Remove from the heat and add the cheese and cream cheese.
Pacific refried preparation
Devein and clean the shrimp. Boil them in water and milk for 1 minute, remove from heat and chop finely.
Separately, we have finely chopped the vegetables to make a hogao with olive oil to which we will add the shrimp.
Mixing of the two preparations
Mix the chontaduro dough with the refried pacific sauce to start making small balls that finish their preparation by passing them through grated parmesan cheese.
Heat oil and fry the chontaduro balls to finish cooking.
- 1 gulupa
- 1 cup of water
- 1 cup white sugar
Simmer until we have a thick sauce.
To serve: make a mirror of gulupa sauce and place the chontaduro kisses on top. You can decorate with a plain parsley leaf.
We suggest serving with a glass of chilled white chardonnay wine.