The West

Picture: Astrid Volzke/The West Australian

An elegant but fun start to a meal. Serve with pre-dinner drinks or as an amuse-bouche for an extra bit of wow factor.

RECIPE: Prawn Shots with Tomato Tea
Makes 8

10 ripe tomatoes, cored and quartered
1 small red chilli, chopped
1/2 red onion, chopped
salt and freshly ground black pepper
1/2 cup gin or vodka
1/2 cup Lebanese cucumber, finely diced
1/4 cup red capsicum, finely diced
1/4 cup red onion, finely diced
1 small red chilli, finely diced
8 prawns, cooked, peeled, de-veined
fresh chervil or basil to garnish

Place tomatoes, chilli and onion in a food processor and puree until smooth. Put in fridge to drain overnight through several layers of muslin or two clean tea towels. Discard tomato pulp as it will make tea cloudy. Season and stir in gin. Combine diced vegetables in a bowl and season with salt and pepper. Place a teaspoon of diced mix into eight shot glasses. Top with 30ml of tomato tea and a prawn. Garnish with chervil or basil and serve.

The West Australian

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