Recipe - Prawn Filled Tomatoes

TOMATOES
4 lg Salad tomatoes
300 g Cooked prawns; shelled and
; deveined
Salt
Sugar

MAYONNAISE
2 Egg yolks
One half teaspoon English mustard; (or 1 tsp
Dijon)
One fourth teaspoon Cracked black pepper
1 tablespoon Wine vinegar
1 tablespoon Lemon juice
350 ml Oil; (light flavoured
; such as peanut or
; canola)
1 tablespoon Chopped chives or Italian
parsley
Optional: few strands
saffron steeped in; strain
reserving
; 1 tbsp hot water, water

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; 16 One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.