Place all ingredients except coconut cream, and zucchini in food processor and blend to a coarse puree.
With motor running add coconut cream in a slow stream and mix until evenly combined.
With motor running add coconut cream in a slow stream and mix until evenly combined. Place mxture into the fridge while you prep the zucchini.
Meanwhile, slice zucchini into even 3cm slices. Using a melon baller, scoop out the centre of each slice and reserve for another use.
Fill with chilled mixture.
Process in steam oven for 15 minutes.
Can use this mix inside wonton wrappers.
Steam for 15 minutes also and serve with same dipping sauce.
For the Thermomix Method:
Place prawns, garlic, coriander, onion, zest, chilli sauce, shoyu sauce, egg white, and seasoning into TM bowl and blend 7 sec/speed 7. Scrape down sides of bowl and lid.
Drizzle coconut cream through hole in lid as you blend a further 5 sec/speed 5.
Meanwhile, slice zucchini into even 3cm slices. Using a melon baller, scoop out the centre of each slice and reserve for another use.
Spoon prawn mixture into each zucchini cup and place into Varoma dish and tray.
Steam 15 min/Varoma/speed 4.
Remove from Varoma, dollop a little coconut cream onto each cup and top with shredded lime leaves. Serve hot.