Pan Con Tomate with Sesame Prawns

Prep your tomatoes

Cut an x on the bottom of the tomatoes, and rub cut side over a large 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.

*The cream of tatar really elevates the flavor of the tomatoes. It isn't 100% necessary but you will be floored with the difference it makes.

Make your toasts

Set your oven to broil. Cut bread into 2 inch slices, then cut horizontally (aim to get slices that will just barely fit 2 of your prawns). 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 and quite firm on both sides, you want it to be very toasted and quite hard to stand up to the tomatoes later. Set them aside.

Cook your prawns

Pat dry your prawns. To a large pan over medium high heat, warm 1 tbsp oil.  Once hot, add prawns and season with a generous amount of salt and pepper and cook for about 1 minute per side until just pink.  Add in 3 tbsp butter and 6 cloves minced garlic and stir. Once butter is melted and garlic and prawns are cooked (about 2-3 more minutes max) remove from heat and add 1 tsp sesame oil and mix well and juice of 1/2 a lime overtop. Taste and add more sesame oil and lime if you like.

Serve

I recommend serving this family style so you can assemble each toast as you eat to avoid getting soggy, unless you expect them to be eaten quickly. Tp assemble each toast, add a generous dollop of tomato mixture, 2 prawns and a drizzle of the garlic butter pan sauce. Top with sesame seeds and fresh parsley.