Prawn And Tomato Medley
|Fresh prawns||150 Milliliter, unpeeled (1.5 Deciliter)|
|Peeled prawns||175 Gram (Use Either Canned Or Frozen)|
|Egg||1 Small, well beaten|
|Fresh white breadcrumbs||50 Gram|
|Ripe firm tomatoes||350 Gram|
|Finely chopped mushrooms||50 Gram|
|Finely chopped ham||50 Gram|
|Medium dry sherry||2 Tablespoon|
Peel all but three of the fresh prawns.
Drain and dry the canned or frozen prawns.
Turn all the peeled prawns in the beaten egg, then toss in the breadcrumbs.
Peel and quarter the tomatoes, remove the seeds and juice (these can be added to soups or stews) and cut the flesh into neat shreds.
Melt the butter in a frying pan and gently cook the mushrooms for a few minutes.
Add the ham, coated prawns, and shredded tomato.
Cook gently together, turning carefully, until thoroughly hot.
Stir in the sherry and seasoning to taste.
Garnish with the reserved whole prawns.
If you have a suitable pan this dish can be served in the pan in which it was cooked.