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Fresh (or) frozen prawns - 113 g
Large tomatoes - 8
Long grain rice - 1 cup (cooked)
Lemon juice - 2 tbsp
Parsley - 1 tbsp (chopped)
Mayonnaise (or) Salad cream - 2 tbsp
Cucumber - 1/2 (sliced)


  • Peel prawns, if using fresh ones, or defrost. Reserve 8 for decoration, chop the rest. Cut tops off tomatoes to make cups. Scoop out flesh and pips and keep flesh to fill omelettes or add to soups.
  • Mix the rice with lemon juice, parsley, mayonnaise or salad cream and the chopped prawns. Season to taste. Fill the tomato cups with this mixture and top each with a whole prawn.
  • Arrange circles of overlapping cucumber slices and stand each tomato cup in the centre of a circle. Decorate with mustard and cress. 
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