Asian Zucchini Stuffed with Pork and Shrimp


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.




30 min


10 min


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