• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Prawn and tomato jelly



    • 4 really ripe tomatoes
    • 6 peeled cooked big prawn
    • Sea salt and freshly ground pepper
    • 100 to 200 ml verjuice
    • 4 by 2g gelatine leaves
    • ½ teaspoon caster sugar
    • ½ teaspoon sea salt flakes (or to taste)
    • 1 golden shallot peeled and diced teeny
    • 1 teaspoon chopped parsley
    • 30 ml aged red wine vinegar (or balsamic)

    Prawn and tomato jelly

    Photo credit: The Times


    Whizz up the tomato in a food processor and then pop the lot into some cheesecloth and tie up into a ball, hang this over a bowl to catch all the liquid which will be clear.*

    Top up this liquid with verjuice to make 1 cup (250 ml in total liquid)

    Soak the gelatine leaves in cold water for a couple of minutes.

    Heat the tomato/verjuice mix and sugar together and stir until dissolved. Leave the mix to cool a little. Squeeze the excess water out of the gelatine and stir into the mixture, making sure that the gelatine dissolves completely, season with salt.

    Pop prawns in shot glasses, pour liquid over and chuck in fridge until they set (an hour or so)

    Mix the finely chopped shallots with the vinegar and parsley, season with a little sea salt and freshly ground black pepper and pop on top of jelly.

    Submitted by
    Simon Bryant

    Tips and Tricks

    • *Use up any leftover tomato pulp from this recipe in a bolognaise / napolitana sauce or soup.

    • Prawns freeze well but should be kept in the coldest part of your freezer and be labeled with a date. Don’t keep more than you can use in 9-12 months.

    • Extra parsley? Store it in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way if you change the water regularly.

    Prawn and tomato jelly was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe