A fresh, creamy prawn salad in a hollowed-out tomato, the most classic Belgian starter, found on every brasserie menu from the coast to the Ardennes.
Tomato with prawns (Tomate aux crevettes)
Tomato with prawns (Tomate aux crevettes)
Method
01
Prepare the tomatoes
Wash the tomatoes and cut a small lid off the top. Carefully scoop them out with a spoon, keep the flesh for something else (for example a sauce), and stand the tomatoes upside down on kitchen paper to drain.
02
Make the prawn salad
Mix the shrimp with the mayonnaise, the lemon juice and some of the finely chopped parsley or chives. Season with pepper and a little salt.
03
Fill
Fill the hollowed-out tomatoes with the prawn salad, letting the mixture stand generously above the tomato.
04
Finish
Garnish with a dollop of mayonnaise, the rest of the herbs and a slice of lemon.
05
Serve
Serve chilled on a bed of lettuce, with a slice of toast or fresh white bread.
Tips & notes
Use genuine brown North Sea shrimp; their salty, delicate flavour makes this dish, and large pink prawns entirely lack that characteristic taste. Best straight after filling. Keep the prawn salad separately, covered, in the fridge for a maximum of 1 day.
Variations
- Add a finely chopped gherkin or caper for a sharper accent.
- Replace the mayonnaise partly with cocktail sauce for a 'tomate cocktail' variant.
Contains:
Gluten
Eggs
Crustaceans
| Calories | 280 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 6 g |
| Fat | 28 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
