4 large zucchini
125 g port mince
50 g peeled raw prawns, very finely chopped
2 cloves garlic, crushed
2 tablespoons fresh corainder, finely chopped
1/2 teaspoon sugar
2 kaffir lime leaves, finely chopped or 1 teaspoon
2 French shallots, finely chopped
3 tablespoons coconut cream
2 teaspoon fish sauce
1 tablespoon roasted unsalted peanuts, funely chopped

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1 Cut the zuchhini into 4 cm thick slices. Using a melon baller, scoop
out the centre leaving about 5mm of flesh around the inside of the skin and on the bottom of each slice. In a small bowl, combine the pork mince, chopped prawn meat, garlic, coriander, sugar, kaffir lime
leaves, French shallots, 2 tablespoons of the coconut cream and the fish sauce.
2. Spoon the mince mixture into the zucchini shells; cover and regrigirate until close to serving time
3. Okace the stuffed zucchini in the top half of a steamer or a bamboo
steamer. Cover and steam for 10 minutes or until the filling is cooked and zucchini are just tender. Serve the zucchini dotted with a little of the remaining coconut cream and sprinkled with chopped peanuts