All Food Recipes

Ingredients:
5 bottle gourds (petola) or small vegetable marrows
120 (4 oz) prawns, shelled
250 (1/2 lb) minced beef, or chicken-preferably breasts
5 shallots or 1 onion
2 green chillis or 1/2 tsp chilli powder
4 eggs
1 tbs vegetable oil
Salt and pepper

Thinly peel the petola or marrows, cut them in half lengthwise and discard the seeds from the centre of each. Leave them in cold salted water whlie you prepare the stuffing.
Chop the prawns and mix them with the minced beef or chicken. Peel and slice the shallots finely. seed the chillis and cut them into thin rounds. Separate the white  of 1 egg and keep it on one side; beat all the rest of the eggs, season with salt and pepper, and make into several thin omelettes. Leaves these to cool.
Heat the oil in a wok or saucepan and fry the sliced shallots and green chillis until soft. Add the mixture of meat and prawns and stir-fry for about 3 minutes. Season with salt and pepper, leave to cool a little and then add the egg-white. Mix well.
Take the petola or marrow pieces from the water, dry them with a paper towel. Roll up your thin omelettes and slice them into thin coiled strips; mix these with the meat. Use the mixture to fill one-half of each petola or marrow, then put the other half on top as a lid. These can then be steamed in a rice steamer for 30 minutes. Alternatively, put them in an oven-proof dish and bake in a medium oven (350 F) for 40-50 minutes. Serve hot or cold, cut into thick round slices.