| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | Appetizers, Thai | 6 | Servings |
INGREDIENTS
| 2 | c | Cooked crab meat. |
| 1/2 | c | Shallots, peeled chopped. |
| 1/2 | c | Lemon grass, sliced thin. |
| 1/4 | c | Nam-prik Pao. |
| 1/4 | c | Fish Sauce. |
| 1/4 | c | Lime juice. |
| 2 | T | Sugar. |
| 1/2 | c | Mint leaves, chopped fine. |
| 1/4 | c | Scallions, sliced fine. |
| 1/4 | c | Coriander leaves, chopped. |
| 1 | T | Chilli peppers, chopped. |
| 30 | Italian tomatoes. |
INSTRUCTIONS
Wash the tomatoes and dry. Cut in half lengthwise, and scoop out seeds and pulps. Mix all remaining ingredients and fill the tomato halves. Arrange on a platter, on a bed of lettuce leaves, and decorate with mint leaves. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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