Name: Paltas Rellenas - Stuffed Avocados
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
			6	Servings

INGREDIENTS

		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

INSTRUCTIONS

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

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