STUFFED ZUCHINNI
I use prawns or chicken for these and as they are done in the steam oven they keep their shape and are easy to serve. If you are not using a steam oven, be careful not to over steam them because the zuchinni will fall apart quite easily if over done! If you are going to steam them on top of a boiling pan of water, I suggest the traditional Bamboo Steamer
NEED:
300gm chicken mince
Small handful coriander (cilantro)
1 spring onion finely chopped
Zest of 1 lime/lemon
2 tablespoons sweet chilli sauce
2 tablespoons fish sauce
1 egg white, salt and pepper
¼ cup coconut cream
4 even sized zucchini
Melon Baller
DO:
Place all ingredients except coconut cream and oil
in food processor and blend to a coarse puree.
With motor running add coconut cream in a slow stream and mix until evenly combined.
Scoop out centre of each round of zucchini with Melon Baller
Fill with chilled chicken mixture.
Process in steam oven for 15 minutes.
Serve with soy and sweet chilli sauce mixed together.
Can use this mix inside wonton wrappers.
Steam for 15 minutes also and serve with same dipping sauce.
