Serves 4 as a starter
4 Beef tomatoes, halved and seeds removed
180g Cooked tiger prawns or any large prawns
1 Clove garlic, finely chopped
Bunch parsley chopped
Prepare the tomatoes, scooping out the seeds with a spoon.
Preheat oven to 180ºC/325ºF/Gas Mark 4. Fry the garlic in the oil on a gently heat in a frying pan until golden. Roughly chop the prawns and add to the pan, cook for 1-2 minutes. Tip the breadcrumbs into the pan, stir to soak up the juices.
Remove from the heat, add the fresh parsley. Fill the tomatoes with the prawn stuffing and bake in a gratin dish for 20-25 minutes.