1 large red capsicum
12 small or 6 medium - large vine-ripened tomatoes, stalks left on
600g prawns, shelled and deveined but keep 6 with tails on for garnish
10g butter
2 tbsp lemon juice
pinch of sugar, salt and pepper

Horseradish Chantilly

150ml cream, whipped
juice of half a lemon
1 tsp horseradish
1 tsp wasabi
1½ tsp Dijon mustard
salt and freshly cracked black pepper
1 tbsp coriander, finely chopped
1 tbsp dill, finely chopped

Garnish
30ml extra virgin olive oil
extra dill, finely chopped
freshly ground black pepper

Preheat oven to 200ºC.  Bring a medium pot of water to the boil for skinning the tomatoes.

Place the capsicum in the oven on a baking-paper lined tray and roast until the skins are blackened, about 20mins. Remove, place in a plastic bag and when cool enough to handle, remove the blackened skin and the seeds and membranes from the inside. Cut into brunoise (fine dice about 3mm squared).

Lightly pan fry all the prawns in some butter and 1 tbsp lemon juice. Cool slightly, reserve the six with their tails left on for garnish, and finely chop the rest. Cover and refrigerate until ready to use. 

Make the horseradish Chantilly by whipping the cream by hand to soft peak stage, add the lemon juice and stir well.  Be careful when whipping cream to which you are going to add lemon juice as the lemon juice cuts the fat in the cream and solidifies it a little – so it thickens more.
Divide the cream into ⅓ and ⅔ portions. Cover the smaller portion and refrigerate until ready to use.
To the larger portion of the cream, add horseradish, wasabi, Dijon mustard, salt and pepper,  and fold in half each of the chopped coriander, dill and diced red capsicums. Taste and adjust the seasonings – you might like to add more horseradish, wasabi or mustard. Cover and refrigerate.

To prepare the tomatoes, you may leave the skin on or take it off.
If removing, score the bottom of the tomato with a cross, dip into boiling water for 5 seconds, remove with a slotted spoon and immerse in cold water to stop the cooking process.  Pull the skin gently upwards, curling it around the tomato stem to look like flower petals. 

The prawns in this dish can be replaced with lightly poached scallops or crab meat.

Serves 6