Prawns with shallot and chilli jam, herbs and crisp lettuce

AT A GLANCE

  • Serves 10 people

  • 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 (1/3 cup) vegetable oil
  • 100 gm light palm sugar, crushed
  • 100 ml fish sauce
  • Juice of 2 limes
01   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.
02   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.

Topics:

CHILLIES, LIMES, SEAFOOD, ASIAN, SHALLOTS, SUMMER, LETTUCE, LUNCH, GARLIC, PRAWNS

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES , ALICE STOREY

FEATURED IN

Dec 2012

Dec 2012

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