ingredients
makes about 24
3/8 cup raw freshwater prawns
2 level tablespoons chopped fresh parsley
1 clove garlic, peeled and crushed
1 tablespoon lemon juice
1 tablespoon olive oil
1/8 level teaspoon cayenne pepper
24 cherry tomatoes, washed, stalks left on
method
1. Put the prawns in a saucepan, cover with unsalted cold water and bring to the boil. Cook, uncovered, for 2 minutes, or until the prawns turn pink. Drain and leave for about 20 minutes, until cool enough to handle.
2. Peel and de-vein the prawns, then chop them finely. Mix them in a bowlwith the parsley, garlic, lemon juice, oil and cayenne pepper. Cover and chill the mixture in the refrigerator while you are preparing the tomatoes.
3. Slice the top off each tomato and set aside. Scoop out the core and seeds carefully with a small teaspoon and place the shells upside-down on pieces of kitchen paper until any liquid has drained out.
4. Fill the tomatoes with the prawn mixture and place the reserved tops back on them. Arrange on a serving plate and serve at once or cover the tomatoes and refrigerate them for up to 3 hours before serving.
