Title: Paltas Rellenas - Stuffed Avocados
 Categories: Mexican
      Yield: 6 servings
 
     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.
  
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  7/13/93. Courtesy Mark Herron.