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Prawns with shallot and chilli jam, herbs and crisp lettuce

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

By Alice Storey & Emma Knowles
  • Serves 10
  • 20 mins preparation
  • 50 mins cooking plus cooling
Prawns with shallot and chilli jam, herbs and crisp lettuce
Prawns with shallot and chilli jam, herbs and crisp lettuce

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.