Recipe - Paltas Rellenas - Stuffed Avocados

Stephen Ceideburg
12 Cooked prawns
3 Cobs corn
500 g Potatoes
1 tablespoon Grated onion
One half teaspoon Chilli powder
3 tablespoon Olive oil
Salt and white pepper to
taste
3 lg Avocados
18 Black olives

In Peru, where this recipe originated, the avocados are stuffed with
potatoes with yellow flesh. If you want the authen tic look, add a couple
of drops of yellow food colouring to the potato mixture.

Peel 12 cooked prawns and set aside. Chop 3 cobs of corn into 45 cm rounds
and steam or boil until tender. Steam or boil 500 g of potatoes until
tender. drain and mash very smooth. Mix in tablespoons grated onions, 1/2
teaspoon chilli powder (or to taste), 3 tablespoons olive oil and salt and
white pepper to taste. Cut 3 large avocados in half remove the stones and
fill with the potato mixture.

Put on serving plates and top each half with 2 prawns and 2 3 black
olives. Add corn rounds to the plates. Serve warm or at room temperature.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini