Prawns are a very versatile food, however the downside of prawns is that if you overcook them, they become hard, and chewy.

Whenever you are making a prawn dish, make sure you only cook the prawns for a few minutes and particularly if they are eaten on their own, like this dish is, and not in with other ingredients.

This is another easy recipe that is quick to make and works great as an entre, lunch or as a main meal.

It also looks very professional, yet it does not take long to prepare, and it is sure to impress your visitors as it looks so professional.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 2 servings as entre

2 large firm, but ripe tomatoes
3 hard boiled eggs
6 prawns (raw or cooked)
Salt & pepper

3 tbs whole egg mayonnaise
2 tbs tomato sauce

First boil the eggs till they are hard boiled.

I prefer to buy raw prawns and cook them myself as then I know they are not overcooked, however it is quite all right to use cooked ones. If using fresh ones, put them into boiling water and cook for about 3 minutes - no longer or they will be tough.

Cut the tops off the tomatoes.

Gently squeeze the juice and seeds out of the tomatoes, then carefully scrape out as much of the pulp as you can with a spoon, without breaking the skin. Put a bit of salt, pepper and chilli in the tomatoes.

Meanwhile, cut the pulp and put it in a mixing bowl.

Next you mix all ingredients of the sauce together. You can also use a tartare sauce if you prefer.

You then add the chopped egg to the tomato pulp, and mix this all up well.

The sauce then gets added to this mixture, and it is ready to fill the tomatoes.

The mixture will then get put into the chilled tomatoes.

Carefully place three prawns (or so, depending on their size) on top of each, and serve, or you could also make this ahead of time.

I served this with a rice salad as the main meal. If you have more people, the recipe can easily be adapted to make double the amount.

If you have any leftover egg mixture, it's great to use on a sandwich the next day.


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