Paltas rellenas - stuffed avocados
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 12 | Cooked prawns | |
| 3 | Cobs corn | |
| 500 | grams | Potatoes |
| 1 | tablespoon | Grated onion |
| ½ | teaspoon | Chilli powder |
| 3 | tablespoons | Olive oil |
| Salt and white pepper to taste | ||
| 3 | larges | 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, ½ 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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