HIDDEN HAVEN (Garlic butter prawn n smoked salmon in tomato)

Ingredients
4 ripe tomato
8 shrimp - medium size
4 slice of smoked salmon

2 tbsp ricotta cheese
3 spring thyme - leaves only
2 spring dill - finely chopped
2 cloves of garlic - finely chopped
1 tsp butter
grated parmesan cheese
edible flower for garnishing

for mini ratatouille :
2 inch eggplant - take the skin puple part n diced (small dice)
2 inch green zuccini - take the skin part n diced
2 inch yellow zuccini - take the skin part n diced
1 medium tomato - deseed n diced
1/2 onion - diced
1/2 tbsp butter
salt n pepper to taste

method
saute the onion with butter in a sauce pan over high heat. add all the ingredient n saute until lightly soft. season with salt n pepper. put aside.

for avacado sauce :
1 ripe avacado - peeled n deseed
1 handfull of mint leaves
1/2 lemon - take juice
salt n pepper

method
blend all ingredients until smooth n sieve.




METHOD
1. scored tomato n blanch in boiling water for 10-15 second. peel the skin off. cut the head of tomato. deseed.
2. saute garlic n butter until fragrant. add shrimp. saute until cook. set aside.
3. in a bowl, combine ricotta cheese, thyme n dill. add shrimp. mix well.
4. take a slice of smoked salmon. wrap 2 shrimp in, fill in the tomato. put in a plat up side down.
5. put ratatouille around the tomato like a skirt.
6. heat in microvawe for 30-40 seconds. garnish with grated parmesan n edible flowe. serve with avacado-mint sauce