Paltas Rellenas - Stuffed Avocados Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
12: Cooked prawns,
3: Cobs corn,
500 gram: Potatoes,
1 tbsp: Grated onion,
1/2 tsp: Chilli powder,
3 tbsp: Olive oil,
Salt and white pepper to taste,
3 large: Avocados,
18: Black olives,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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