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Vine Tomatoes stuffed with Prawns

Ingredients:

12 small vine tomatoes
½ kg prawns - medium size
2 spring onions - finely chopped
2-tablespoon mayonnaise
2-tablspoon of chives - chopped
2 cloves of garlic - chopped
Pinch of cayenne pepper
Butter to fry prawns
Freshly ground black pepper to taste

Method:

Slice 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.

Garnish with chives or basil leaves.


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