Vietnamese prawn baked tomatoes (Chạo tôm)

Name: Vietnamese prawn baked tomatoes (Chạo tôm)
Prep time: 30 min
Total time: 30 min
Yield: Serves 2-3
Cuisine: Vietnamese recipes
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

Portion size: Serves 2-3
Hands-on time 30 min
Difficulty: easy

Dairy-free

Recipe by: Thuy Pham

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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

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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.
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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!