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Prawns with shallot and chilli jam, herbs and crisp lettuce

You'll need

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.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2012

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