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Thai Stuffed Tomatoes

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      Title: THAI STUFFED TOMATOES
 Categories: Thai, Vegetables, Ceideburg 2
      Yield: 5 Servings
 
      1    Text Only
 
  Is there a cuisine which doesn't have a version of stuffed tomatoes?
  The filled vegetables are always good but this Thai interpretation is
  quite different.
  
  Cut the tops off 10 tomatoes and set them aside to be used later as
  lids. Scoop out the seeds and internal flesh of the tomatoes, leaving
  the fleshy shell. Lightly salt the interiors and stand the tomatoes
  upside down in a rack to drain.
  
  Pound in a mortar or process together the well-washed roots of a
  bunch of coriander, 4 cloves of garlic, 1/2 onion and 10 peppercorns
  (better use coarsely ground pepper if processing). Remove this
  mixture to a bowl and add 250 g minced pork, 250 g cooked crab meat
  (tinned can be used if necessary), 1 teaspoon sugar, 2 tablespoons
  fish sauce and 1 egg. Mix well rinse out and dry the tomato cases,
  stuff with the mixture and replace the lids.  Bake in a preheated
  180C oven for half an hour.
  
  Makes 5 servings.
  
  From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  1/19/93.
  
  Posted by Stephen Ceideberg; February 18 1993.
 
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