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Name: Prawn Filled Tomatoes
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Wine vinegar; ; such as peanut or; 1/2 ts English mustard; (or 1 tsp; 300 g Cooked prawns; shelled and; 1/4 ts Cracked black pepper; 1 tb Lemon juice; ; canola); Optional: few strands; Tomatoes; ; de-veined; Salt; 1 tb Chopped chives or Italian; 2 Egg yolks; ; 1 tbsp hot water, water; Sugar; 4 lg Salad tomatoes; 350 ml Oil; (light flavoured; Mayonnaise

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INGREDIENTS

1 tb Wine vinegar
; such as peanut or
1/2 ts English mustard; (or 1 tsp
300 g Cooked prawns; shelled and
1/4 ts Cracked black pepper
1 tb Lemon juice
; canola)
Optional: few strands
Tomatoes
; de-veined
Salt
1 tb Chopped chives or Italian
2 Egg yolks
; 1 tbsp hot water, water
Sugar
4 lg Salad tomatoes
350 ml Oil; (light flavoured
Mayonnaise

Servings

INSTRUCTIONS

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. 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 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Prawn Filled Tomatoes

1 tb Wine vinegar 
  ; such as peanut or 
1/2 ts English mustard; (or 1 tsp 
300 g Cooked prawns; shelled and 
1/4 ts Cracked black pepper 
1 tb Lemon juice 
  ; canola) 
  Optional: few strands 
  Tomatoes 
  ; de-veined 
  Salt 
1 tb Chopped chives or Italian 
2  Egg yolks 
  ; 1 tbsp hot water, water 
  Sugar 
4 lg Salad tomatoes 
350 ml Oil; (light flavoured 
  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.        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 1/2 Fat; 0 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (158g)
Recipe Makes: 4 servings

Calories: 233
Calories from Fat: 162 (70%)

Amt Per Serving		% DV

	Total Fat 18.1g	24 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 2.9g
Cholesterol 839.1mg		258 %
Sodium 33.1mg		1 %
Potassium 87.2mg		2 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 6.9g
Protein 10.8g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 233

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