This is an awesome weekend lunch time recipe and if you have time, why not during the week too.


  • 100 g cooked prawns
  • Tomato – allowed amount
  • Juice of half lemon
  • 1 tbsp parsley and any additional seasonings you like
  • salt/pepper to taste Tabasco (optional)


  • Place cooked prawns in food processor, pulse a few times to chop up prawns.
  • Or, simply chop with sharp knife.
  • In small bowl, combine chopped prawns, parsley, lemon juice, salt/pepper.
  • Cover and refrigerate 30 minutes -1 hr.
  • When ready to serve, cut off top of tomato. Scoop out inside of tomato.
  • Chop & combine inside of tomato with prawn mix. (You may discard seeds if you like).
  • Fill tomato with prawn mix.  Top with a couple dashes of Tabasco (optional)


Tip: This is great using baked fish as well.