Name: Prawns with shallot and chilli jam, herbs and crisp lettuce
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Ingredients: 2 iceberg lettuce, outer leaves removed, inner leaves separated; 2 kg cooked medium prawns, cleaned, tails intact; To serve: Thai basil, mint and coriander; Shallot and chilli jam; 300 gm red shallots (about 15), coarsely chopped; 8 long red chillies, coarsely chopped; 4 small red chillies, coarsely chopped; 4 garlic cloves, coarsely chopped; 80 ml vegetable oil (1/3 cup); 100 gm light palm sugar, crushed; 100 ml fish sauce; Juice of 2 limes

Prawns with shallot and chilli jam, herbs and crisp lettuce

Recipe for prawns with shallot and chilli jam, herbs and crisp lettuce.

Serves 10

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

2 iceberg lettuce, outer leaves removed, inner leaves separated

2 kg cooked medium prawns, cleaned, tails intact

To serve: Thai basil, mint and coriander

Shallot and chilli jam

300 gm red shallots (about 15), coarsely chopped

8 long red chillies, coarsely chopped

4 small red chillies, coarsely chopped

4 garlic cloves, coarsely chopped

80 ml vegetable oil (1/3 cup)

100 gm light palm sugar, crushed

100 ml fish sauce

Juice of 2 limes

Method

Main

1.For shallot and chilli jam, finely process shallot, chilli, garlic and oil in a food processor, transfer to a saucepan and cook over medium-high heat, stirring frequently, until caramelised (40-45 minutes). Add sugar and fish sauce, stir until sugar dissolves, then stir occasionally until jammy (1-3 minutes). Stir in lime juice, remove from heat and transfer to a sterilised container. Cool to room temperature and refrigerate until required. Makes about 1¼ cups. Jam will keep refrigerated for a month.

2.Meanwhile, trim lettuce leaves into cups, place in iced water to crisp (20 minutes), then drain well. Arrange lettuce cups, prawns and herbs on a platter and serve with shallot and chilli jam.

Styling by Emma Knowles

Styling by Alice Storey