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Add a photoServings: 6
Ingredients
- 12 x Cooked prawns
- 3 x Cobs corn
- 500 gm Potatoes
- 1 Tbsp. Grated onion
- 1/2 tsp Chilli pwdr
- 3 Tbsp. Extra virgin olive oil
- Â Â Salt and white pepper to taste
- 3 lrg Avocados
- 18 x 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 in a couple of drops of yellow food colouring to the potato mix.
- Peel 12 cooked prawns and set aside. Chop 3 cobs of corn into 4-5 cm rounds and steam or possibly boil till tender. Steam or possibly boil 500 g of potatoes till tender. drain and mash very smooth. Fold in Tbsp. grated onions, 1/2 tsp. chilli pwdr (or possibly to taste), 3 Tbsp. extra virgin olive oil and salt and white pepper to taste. Cut 3 large avocados in half remove the stones and fill with the potato mix.
- Put on serving plates and top each half with 2 prawns and 2- 3 black olives. Add in corn rounds to the plates. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 574 | |
| Calories from Fat 494 | 86% |
| Total Fat 55.07g | 69% |
| Saturated Fat 7.69g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 31mg | 1% |
| Potassium 578mg | 17% |
| Total Carbs 18.63g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 1.42g | 1% |
| Protein 5.26g | 8% |
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