Tomatoes stuffed with Prawns
small vine tomatoes
½ kg prawns - medium size
2 spring onions - finely chopped
2-tablspoon of chives - chopped
2 cloves of garlic - chopped
Pinch of cayenne pepper
Butter to fry prawns
Freshly ground black pepper to taste
a small piece off the bottom of each tomato so that they sit flat
on serving platter. Slice off the tops, reserving them for the
'lids', and scoop out the flesh (the flesh can be used in another
recipe like soups and sauces). Remove the shells, heads, and tails
and devein the prawns. Pan fry the prawns with butter and garlic
and leave in bowl to cool. Chop the prawns in small pieces and
combine in bowl with remaining ingredients (except tomatoes).
Fill each tomato with the mixture and top with lids.
with chives or basil leaves.
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