Media Lunas De Yuca Con Camarone Recipe

Prepare the yuca: place peeled and cut yuca chunks in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until very tender and easily pierced with a fork, 20–25 minutes.

Drain and remove the fibrous core: drain the yuca well. When cool enough to handle, split each chunk and remove the tough fibrous core from the center, discarding it.

Mash the yuca: while still warm, transfer yuca to a large bowl or use a potato ricer. Add 2 tbs butter and mash until smooth and lump-free. Let cool slightly (so eggs won't scramble).

Incorporate eggs and flour: beat the 2 eggs and add them to the warm yuca, mixing thoroughly until combined. Add up to 3 tbs flour, 1 tbs at a time, only if the dough is too sticky to handle. Season with remaining 1/2 tsp salt. The dough should be soft, pliable but not wet.

Shape into logs: lightly flour your work surface with the 2 tbs flour. Divide the dough into 12 equal portions (servings 6–8; see servings). Roll each portion into a 3–4" log and then flatten slightly into a half-moon shape about 1/2" thick, keeping space for filling.

Prep the shrimp: pat shrimp dry and season with a pinch of salt and pepper.

Sweat aromatics: heat 2 tbs olive oil in a medium skillet over medium heat. Add diced onion and cook until translucent, 4–5 minutes. Add minced garlic and diced red pepper and cook 1–2 minutes until fragrant.

Build the stew base: stir in 1 tbs tomato paste and cook 30 seconds. Add crushed tomatoes and 100 ml stock; stir to combine. Add cumin and smoked paprika. Bring to a gentle simmer and cook 4–5 minutes to reduce slightly.

Cook the shrimp: add shrimp to the skillet and cook just until pink and opaque, 2–3 minutes (do not overcook). Remove from heat and stir in 1 tbs lime juice and 2 tbs chopped cilantro. Taste and adjust seasoning with up to 1 tsp salt and 1/2 tsp black pepper. Let cool until warm but not hot.

Drain if necessary: if the stew is too liquid for filling, spoon the shrimp and solids into a fine-mesh sieve and reserve 1–2 tbs of the sauce to fold back into the shrimp so the filling is moist but not runny.

Assemble the media lunas: dust work surface and dough pieces lightly with flour. Place 1 to 1 1/2 tbs of shrimp stew near the edge of each flattened yuca piece. Fold the dough over to form a half-moon, pressing edges to seal.

Seal and finish edges: brush the sealed edge lightly with beaten egg and crimp with a fork or pinch decoratively to ensure a tight seal. Repeat until all pieces are filled.

Heat oil: in a heavy, deep skillet or Dutch oven, heat vegetable oil to 175°C (350°F). If you don't have a thermometer, test by dropping a small bit of dough—bubbles should form steadily and the dough should brown in ~45–60 seconds.

Fry the media lunas: working in batches so you don't overcrowd the pan, carefully lower 3–4 pieces into the hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray to drain.

Serve: sprinkle with chopped cilantro, serve with lime wedges and optional hot sauce on the side. Best eaten warm.