Paltas Rellenas- Stuffed Avocados

* Exported from MasterCook *

PALTAS RELLENAS - STUFFED AVOCADOS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
12 Cooked prawns
3 Cobs corn
500 g Potatoes
1 tb Grated onion
1/2 ts Chilli powder
3 tb 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 4-5 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.



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