Prawns Quick Entrees

Prawn and avocado lettuce cups with tomato jam

Name: Prawn and avocado lettuce cups with tomato jam
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1/4 cup (60ml) lime juice; 1/4 cup (60ml) fish sauce; 2 tablespoons brown sugar; 2 ripe avocados; 24 cooked prawns, peeled, roughly chopped; 2 tablespoons chopped coriander leaves; 6 butter lettuce leaves; Light sour cream, tomato jam and lime wedges, to serve.; 2 tablespoons canola oil; 2 tablespoons grated ginger; 1 red onion, finely chopped; 1/2 cup (125ml) red wine vinegar; 1/2 cup firmly packed (100g) brown sugar; 1 small red chilli, finely chopped; 425g can chopped tomatoes; 1 tablespoon honey

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Ingredients (16)

1/4 cup (60ml) lime juice
1/4 cup (60ml) fish sauce
2 tablespoons brown sugar
2 ripe avocados
24 cooked prawns, peeled, roughly chopped
2 tablespoons chopped coriander leaves
6 butter lettuce leaves
Light sour cream, tomato jam and lime wedges, to serve.

Tomato Jam

2 tablespoons canola oil
2 tablespoons grated ginger
1 red onion, finely chopped
1/2 cup (125ml) red wine vinegar
1/2 cup firmly packed (100g) brown sugar
1 small red chilli, finely chopped
425g can chopped tomatoes
1 tablespoon honey

Method

1.

For tomato jam, heat the canola oil in a saucepan over medium-high heat. Add the ginger and onion, and cook for 2-3 minutes until the onion is soft. Add the vinegar, brown sugar and chilli, and cook, stirring, for 2-3 minutes until the sugar dissolves.
2.

Stir in the tomatoes and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 30-35 minutes until thick. Stir in the honey and cool to room temperature.
3.

Meanwhile, in a large bowl, mix together the lime juice, fish sauce and sugar, stirring to dissolve the sugar. Peel and cube the avocados, then add to the dressing with the prawns and coriander and toss gently. Fill lettuce leaves with the mixture and top with sour cream and tomato jam. Serve with lime wedges.