Recipe of Tomatoes stuffed with prawns and baby eels
Fully immersed in the height of summer, the kitchens also cool off and we use all kinds of salads that become common dishes on these dates. I present to you a different and original way to prepare some tomatoes stuffed with prawns and baby eels. I hope you like this recipe for stuffed tomatoes that is very easy and serves to surprise your guests.
Ingredients to make Tomatoes stuffed with prawns and baby eels:
- 4 units of large tomatoes
- 16 units of King Prawns
- 200 grams of Eels
- 3 units of Eggs
- 1 unit of chives
- 1 unit of green pepper
- ½ unit of Lettuce
- 1 dessert spoon of sweet or hot paprika
- 1 bay leaf
- 4 tablespoons of extra virgin olive oil
- 1 pinch of salt
How to make Tomatoes stuffed with prawns and eels:
- We start the recipe for tomatoes stuffed with prawns and eels by cutting the top of the tomatoes, then we empty them carefully not to break them and turn them upside down so that they release as much of the inner juice as Possible.
- Next, we boil the eggs and once cold, peel them.
- Boil the prawns in a pot with salt water and the bay leaf. If they are frozen, they can also be boiled directly without the need to defrost them.
- Once the water boils again after adding the prawns, leave them for 3 to 4 minutes, then take them out and let them cool.
- Chop the green pepper and the spring onion into small cubes, then put them in a bowl and add the rest of the ingredients: the peeled and chopped prawns, the chopped hard-boiled eggs and the baby eels.
- Next, we season with salt, add the paprika, the olive oil and mix all the ingredients of the tomatoes stuffed with prawns and eels well.
- Fill the tomatoes with the previous mixture and to finish, wash and cut the lettuce into julienne strips and plate, placing a tomato stuffed with prawns and baby eels on top of the lettuce.
