Paltas Rellenas- Stuffed Avocados

Ingredients:

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, Courtesy Mark Herron.

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