Prepare and Fry the Plantains: Peel the green plantains and cut them into 2-3 cm thick rounds. Heat about 4-5 cm of vegetable oil in a deep frying pan or pot over medium heat to 175°C (350°F). Carefully add the plantain pieces, ensuring not to overcrowd the pan. Fry in batches for 4-5 minutes per side, until they are light golden but still pale. They should be cooked through but not crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper.

Start the Mofongo Mash: While the plantains are still warm, add 2 cloves of garlic, a pinch of salt, and a splash of olive oil to your pestle and mortar. Mash into a paste. Add about a quarter of the fried plantains and the crumbled pork cracklings (if using). Begin to mash them together firmly. I find that a combination of pounding and grinding motions works best to break them down.

Form the Mofongo: Continue adding plantains and mashing. As the mixture becomes stiff, drizzle in a tablespoon or two of the warm chicken broth to moisten it and make it easier to work with. The final texture should be rustic and dense, not perfectly smooth. Once mashed, shape the mofongo into four dome shapes using a small bowl as a mould. Set aside and keep warm.

Cook the Garlic for the Shrimp: In a separate large frying pan, melt the 60g of unsalted butter over medium-low heat. Add the thinly sliced garlic and the red pepper flakes, if using. Cook gently for 1-2 minutes until the garlic is fragrant and just starting to turn golden at the edges. Be careful not to let it burn, as it will become bitter.

Cook the Shrimp: Turn the heat up to medium. Add the peeled prawns to the pan. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the prawns are pink and opaque. They cook very quickly, so watch them closely.

Create the Sauce: Pour the white wine or chicken broth into the pan to deglaze it, scraping up any tasty browned bits from the bottom. Let it bubble and reduce for about a minute.

Finish and Serve: Turn off the heat. Stir in the chopped fresh parsley and the fresh lemon juice. Place a warm mofongo dome in the centre of each plate. Make a small well in the top. Spoon the garlic shrimp and the delicious buttery sauce generously over and around the mofongo. Serve immediately.