Prawn filled tomatoes

Yield: 4 servings

Measure Ingredient
4 larges Salad tomatoes
300 grams Cooked prawns; shelled and
\N \N ; de-veined
\N \N Salt
\N \N Sugar
2 \N Egg yolks
½ teaspoon English mustard; (or 1 tsp Dijon)
¼ teaspoon Cracked black pepper
1 tablespoon Wine vinegar
1 tablespoon Lemon juice
350 millilitres Oil; (light flavoured
\N \N ; such as peanut or
\N \N ; canola)
1 tablespoon Chopped chives or Italian parsley
\N \N Optional: few strands saffron steeped in; strain reserving
\N \N ; 1 tbsp hot water, water

TOMATOES

MAYONNAISE

Turn tomatoes bottom side up. Using knife at an angle, cut lid from tomato base. Scoop out seeds and flesh and set aside (use in sauce or soup).

Sprinkle each tomato with a pinch of salt and a pinch of sugar.

In a mixing bowl - preferably glass, copper or stainless steel (not plastic) - put all mayonnaise ingredients except saffron water, chopped chives or parsley and oil. Beat well with whisk.

Slowly, drip by drip, add oil while whisking all the time. Increase the rate you add oil as the mixture starts to thicken.

When all oil has been incorporated, add saffron water and chopped chives or parsley. Whisk again.

Mix prawns into mayonnaise. Put spoonful into each tomato. Any leftovers can be served separately. Top with lid and serve on bed of lettuce.

Converted by MC_Buster.

Per serving: 745 Calories (kcal); 83g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 106mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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