Stuffed Tomatoes Chinoise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh tomatoes, stuffed with tasty salad ingredients, and topped with a delicious vinaigrette dressing make this an easy, quick side dish for any dinner table. Ingredients:
6 tomatoes about 7-8 oz each |
to taste --- salt |
3/4 oz ginger root, grated |
1 oz rice vinegar |
1 oz sesame oil |
1/2 oz soybean oil or vegetable oil |
1/2 oz soy sauce |
to taste --- sugar |
3 1/2 oz carrot |
1 3/4 oz celery |
1 3/4 oz onion |
1/2 lb bean sprouts |
1/2 lb shelled, cooked small shrimp |
1 1/2 tbsp chopped cilantro |
1 cucumber |
Directions:
1. Remove the stems from the tomatoes.
2. Slice the top third of the tomatoes, keeping the tops.
3. Remove the seeds and ribs of the tomatoes.
4. Season the interior with salt and overturn on paper towels.
5. Set aside in the refrigerator for at least 30 minutes.
6. Place the grated ginger, rice vinegar, sesame oil, soy oil soy sauce, and sugar to taste in a blender.
7. Blend until well mixed.
8. Strain the vinaigrette into a small bowl.
9. Set aside.
10. Cut the carrot, celery, and onion into a fine julienne.
11. Blanch the vegetables in boiling salted water for 30 seconds, then refresh in ice water.
12. Strain and squeeze out any excess water.
13. Spread on paper towels and keep chilled until ready to use.
14. Repeat the procedure for the bean sprouts.
15. Combine the vegetables, shrimp, and chopped cilantro in a bowl.
16. Add the vinaigrette and toss to mix.
17. Channel the cucumbers, then cut into thin slices.
18. Arrange the cucumber slices into circles on plates.
19. Fill the tomatoes with the vegetable and shrimp mixture.
20. Place in the center of the cucumber circles and place the tops on the tomatoes.
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