Prepare the Plantains: Top and tail the green plantains. Score the skin lengthwise in a few places, being careful not to cut too deep into the flesh. Use your thumb or a spoon to pry the peel off. Cut the peeled plantains into 2-3 cm thick rounds.

First Fry: In a large, deep frying pan, heat the vegetable oil over a medium heat to around 160°C. Carefully add the plantain pieces in a single layer (work in batches if necessary to avoid overcrowding). Fry for 4-5 minutes on each side, until they are a pale golden colour and tender enough to be easily pierced with a fork. They should not be brown and crispy at this stage.

Mash the Mofongo: While the plantains are frying, combine the minced garlic (about 4-5 cloves' worth), extra virgin olive oil, salt, and pepper in a large mortar and pestle (a pilón is traditional) or a sturdy mixing bowl. Mash into a rough paste.

Combine and Form: Once the plantains are tender, remove them from the oil with a slotted spoon and drain on paper towels. Immediately transfer the hot plantains to the bowl with the garlic paste. I find that mashing them while they're still piping hot is the secret to a good texture. Mash firmly with the pestle or a potato masher until you have a thick, cohesive mash. If it seems a bit dry, add a tablespoon or two of warm stock.

Shape the Mofongo: Lightly grease four small bowls. Divide the mofongo mixture between them, pressing it down firmly to compact it. This will help it hold its dome shape. Set aside while you make the shrimp.

Cook the Shrimp: In a separate large frying pan, heat the butter and 1 tbsp of olive oil over a medium-high heat. Add the sliced garlic and cook for about 30 seconds until fragrant, but not browned. Add the prawns and cook for 1-2 minutes per side, until they turn pink and opaque.

Create the Sauce: Pour the white wine or stock into the pan to deglaze, scraping up any delicious browned bits from the bottom. Let it bubble and reduce for a minute. Squeeze in the lime juice, stir through the chopped parsley, and season with a pinch of salt and pepper.

Serve: Invert a mofongo dome onto the centre of each plate. Spoon the garlic shrimp and the pan sauce generously over and around the mofongo. Serve immediately.