Pan Con Tomate with Sesame Prawns

Prep your tomatoes

Cut an x on the bottom of the tomatoes, and rub cut site over a grater. You are grating the flesh while the skin should mostly remain intact. Discard the skin. Add 1/4 tsp cream of tartar and 1/2 tsp soy sauce and mix well. Taste and add more soy sauce if needed. Set aside.

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Make your toasts

Set your oven to broil. Cut bread into 2 inch slices, then cut horizontally (aim to get 16 slices). Place on a baking sheet, cut side up and drizzle with 2 tbsp olive oil and a generous sprinkle of salt. Broil for about 5 minutes, watching closely. Remove when deeply golden brown. You want it to be very toasted and quite hard to hold the tomatoes later. Set them aside.

Cook your prawns

Finely slice your garlic pieces. Pat dry your prawns. To a large pan over medium heat, add 1/4 cup butter and let melt. Once the butter starts to bubble, add your garlic and cook until golden brown. Add 1 tbsp olive oil to prevent the garlic from burning, then add prawns. Sprinkle with a generous amount of salt and pepper and cook for about 1 minute per side until cooked through. Once cooked through, add 1/2 tbsp sesame oil and mix well. Remove from heat and squeeze the juice of 1/2 lime overtop.

Serve

I recommend serving this family style so you can assemble each toast as you eat to avoid getting soggy. Assemble each toast with a generous dollop of tomato mixture, a prawn with some of that caramelized garlic and a drizzle of the butter pan sauce, and top with sesame seeds.