| 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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