Tomates farcies aux crevettes (Tomatoes stuffed with prawns)

An easy recipe from Belgium and unusually, the tomatoes are not cooked

Ingredients

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• 8 small tomatoes
• 160g cooked prawns
• 1 small onion finely chopped
• 2 tablespoons mayonnaise
• 1 tablespoon tomato ketchup
• ¼ teaspoon salt
• Freshly ground black pepper
• Dash of worcestershire sauce
• 8 sprigs parsley

Method

1. Slice of the tops of the tomatoes and spoon out the pulp.
2. Place the tomatoes upside down on paper towels to drain.
3. Mix the prawns with the onions.
4. Season with salt, pepper and worcestershire sauce.
5. Stuff the tomatoes with this mixture and garnish with a sprig of parsley.

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