Vietnamese prawn baked tomatoes (Chạo tôm)
- Published: 6 Jun 23
- Updated: 25 Mar 24
Thuy Pham’s baked tomatoes are a twist on Vietnamese dish, Chạo tôm. In the traditional Vietnamese dish, prawn cakes are flame-grilled on sugarcane sticks. This recipe keeps the beautifully seasoned, bouncy-textured prawn cakes,but pairs them with perfectly ripened tomatoes to give a juicy, sweet dish that makes a lovely starter, or main with rice.It can be prepared to step 2 and make the glaze the night before. Warm the glaze and finish the recipe to serve.”
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Ingredients
- 4-6 tomatoes
- 2 tsp butter for greasing
For the prawn mixture
- 250g raw king prawns, peeled and deveined
- 2 spring onions, roughly chopped
- ½ tsp crushed garlic (about 1 clove)
- 1 chicken stock cube
- 1 tsp ground black pepper
- 1 tsp sugar
- 3 tsp sesame oil
- 1 tsp fish sauce
For the glaze
- 50ml light soy sauce
- 50ml vegetable oil
- 1 tsp sugar
- Juice ½ lime
- 2 tsp chilli oil
Method
- Heat oven to 180°C fan/gas 6. Slice off 1-2cm from the top of the tomatoes, just enough to let you use a metal teaspoon to carefully remove all the seeds, leaving a hollow cylinder. Set aside.
- Add all the prawn mixture ingredients to a blender or food processor and whizz for 8-10 seconds, making sure to keep the chunks relatively big.
- Butter the bottom of a baking tray. Generously fill the tomatoes with the prawn mixture, put them in the tray and bake for 15-20 minutes until golden around the edges.
- Meanwhile, add the glaze ingredients to a small pan and bring to the boil over a low heat. Stir gently for about a minute, and then remove from heat as soon as the sugar has dissolved. At this point you should see a slight thickening of the sauce and bubbles forming on the surface.
- Plate the tomatoes, then drizzle the glaze over to serve, or simply use as a dip!
- Recipe from June 2023 Issue
Nutrition
- Calories
- 377kcals
- Fat
- 27g (5.2g saturated)
- Protein
- 16g
- Carbohydrates
- 13g (13g sugars)
- Fibre
- 2.6g
- Salt
- 5.2g
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