- 3 medium-sized potatoes, ideally the ones with yellow color. Here in the United States you may use Russet potatoes
- 1 teaspoon of butter
- 3 tablespoons of yellow chili paste or sauce. You can use a little more if you like it spicier.
- Lemon juice
- 1 avocado
- 15 pre-cooked shrimp tails (approximately)
- 3 tablespoons of good-quality mayonnaise
- Chopped parsley and red bell peppers for garnish (optional)
- Peel the potatoes, and cut them into large squares. Place them in a pot with boiling water and cook for 20 minutes or until soft.
- Once ready, mash them with a potato masher or a fork. Do not use a blender or any electronic machine to mash the potatoes.
- Add the butter, a little salt, pepper, 1 tablespoon of lemon juice, and two tablespoons of yellow chili paste, but you may use more if you desire. Mix all the ingredients well.
- Then, proceed to mount the plate with the help of a tall circular cookie cutter. It’s about the size or width of an ordinary coffee cup. Without that mold it gets a little more complicated to achieve the proper mounting for this recipe. But you could also use a food container and just give it another shape.
- Place the mold on the plate, then partially fill it with mashed potatoes, press well, and even it out.
- Add chunks of avocado, and then some shrimp, both previously-seasoned with a little salt, pepper, and lemon juice.
- Add more mashed potatoes on top, even it out, and then finally put a little mayonnaise mixed with a tablespoon of yellow chili paste. Decorate with a shrimp on top.
- It’s optional to garnish with chopped parsley and bell peppers.