ingredients
makes about 24
4 large zucchini
5 ounce pork mince
2 ounce peeled raw shrimps, finely chopped
2 cloves garlic, crushed
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon sugar
2 kaffir lime leaves, finely chopped, or 1 teaspoon grated lime rind
2 Asian shallots, finely chopped
3 tablespoons coconut cream
2 teaspoons fish sauce
1 tablespoon roasted unsalted peanuts, finely chopped
method
1. Cut the zucchini into 1 1/2 inch thick slices. Scoop out the centre with a melon bailer, leaving 1/4 inch of flesh around the inside of the skin as well as on the bottom of each slice.
2. In a small bowl, combine the pork mince, chopped prawn meat, garlic, cilantro, sugar, kaffir lime leaves, Asian shallots, 2 tablespoons of the coconut cream and the fish sauce. Spoon into the zucchini shells, then cover and refrigerate until close to serving time.
3. Place in a bamboo or metal steamer over a pan of boiling water, cover and steam for 10 minutes or until the filling is cooked and zucchini tender.
4. Serve dotted with a little coconut cream and sprinkled with chopped peanuts.
