| 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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