Asian Zucchini Stuffed with Pork and Shrimp
Ingredients
4 large zucchini | ||
1/4 lb ground pork | ||
1/4 lb shrimp, finely chopped | ||
2 cloves garlic, minced | ||
2 tbs fresh cilantro, chopped | ||
1/2 tsp sugar | ||
2 Kaffir lime leaves, finely chopped or 1 tsp grated lime zest | ||
2 shallots, minced | ||
3 tbs coconut cream | ||
2 tsp fish sauce | ||
1 tbs roasted unsalted peanuts, minced |
- Cut the zucchini into 1 and 1/2 inch slices.
- Scoop out the center with a melon baller, leaving 1/4 inch of flesh around the inside of the skin as well as n the bottom of each slice.
- In a small ball, combine the pork, chopped shrimp, garlic, cilantro, sugar, kaffir lime or zest, shallots. 2 tbs of coconut cream and the fish sauce.
- Spoon the mixture into the zucchini shells, cover and refrigerate.
- Place a bamboo or other steamer over boiling water water and add the stuffed zucchini and steam for about 10 minutes or until the filling is cooked and the zucchini is tender.
- Serve dotted with a little coconut cream and sprinkled with chopped peanuts.
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