Prawn San Choy Bao
PREP TIME: 25 Minutes
COOK TIME: 15 Minutes
24 green Australian prawns, peeled, tails intact
¼ cup chilli jam + extra to serve
1 tablespoon vegetable oil
¼ cup white vinegar
1 tablespoon caster sugar
2 carrots, shredded
2 butter lettuce, leaves trimmed and washed
1 red onion, thinly sliced
3 cucumbers, sliced
2 cups bean sprouts, trimmed
½ cup each of Thai basil, coriander and Vietnamese mint
½ cup roasted crushed peanuts
Fresh limes, crispy shallots and sesame to serve
Place the prawns, chilli jam and oil in a bowl and toss to coat.
Preheat a char grill or barbecue over high heat. Grill prawns for 1-2 minutes each side or until cooked through. Set aside keep warm.
Place vinegar and sugar in a bowl and stir to dissolve. Add carrot and toss to coat.
Place the grilled prawns on a large platter with carrot, lettuce, red onion, cucumber, beansprouts, herbs, peanuts, limes, eschalots, sesame and extra chilli jam. To serve, place the prawns into lettuce cups and top with remaining ingredients.