2iceberg lettuce, outer leaves removed, inner leaves separated 2 kgcooked medium prawns, cleaned, tails intactTo serve:Thai basil, mint and corianderShallot and chilli jam300 gmred shallots (about 15), coarsely chopped8long red chillies, coarsely chopped4small red chillies, coarsely chopped4garlic cloves, coarsely chopped80 ml (1/3 cup)vegetable oil100 gmlight palm sugar, crushed100 mlfish sauceJuiceof 2 limes
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.
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.