Vietnamese prawn baked tomatoes (Chạo tôm)

Vietnamese prawn baked tomatoes (Chạo tôm)

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.”

Vietnamese prawn baked tomatoes (Chạo tôm)

Browse more delicious Vietnamese recipes.

  • Serves icon Serves 2-3
  • Time icon Hands-on time 30 min

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.”

Browse more delicious Vietnamese recipes.

Nutrition: per serving

Calories
377kcals
Fat
27g (5.2g saturated)
Protein
16g
Carbohydrates
13g (13g sugars)
Fibre
2.6g
Salt
5.2g

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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Plate the tomatoes, then drizzle the glaze over to serve, or simply use as a dip!

Nutrition

Calories
377kcals
Fat
27g (5.2g saturated)
Protein
16g
Carbohydrates
13g (13g sugars)
Fibre
2.6g
Salt
5.2g

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Recipe By

Thuy Pham

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