Stuffed marrow rings

Stuffed marrow rings

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2 medium-sized marrows or large zucchini
250g pork or shelled prawns or a mixture of both, finely minced, preferably to a paste
1 teaspoon light soya sauce
2 garlic cloves, smashed and chopped
2 teaspoons cornflour
2-3 tablespoons vegetable oil
chopped spring onions or coriander leaves

Method

  1. Peel the marrow and cut into 1.5 cm slices and scoop out the seeds. Cook the rings in a little boiling water for a few minutes only until they are just starting to get soft. Drain, and leave aside.
  2. Mix meat, soya sauce, garlic and cornflour and knead well together.
  3. Stuff the marrow rings with this mixture and smooth it flat across the top. Heat oil in a pan and fry the stuffed vegetable, meat side down, until the meat is cooked. Turn once, taking care not to dislodge any stuffing. Serve immediately, sprinkling chopped spring onion or coriander over the top.
  4. If this is too dry, make a sauce by frying a little crushed garlic in the oil left in the pan, lower the heat and add a splash of soya sauce and a pinch of sugar, then add 1 teaspoon of cornflour mixed with 1 tablespoon of water and about 1⁄4–1⁄2 cup of chicken stock. Mix together, taste and adjust the flavours and cook until it thickens. Pour over the vegetable before serving.
  5. This dish is also good steamed. Cut the marrow in two lengthwise, stuff it and steam over boiling water in a covered pan.
Tags:
SBS
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