Prawn (Shrimp) and Avocado Lettuce Cups With Tomato Jam |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I found this in Delicious Magazine. I'd like to make it over Christmas. Aus tablespoon is 4 teaspoons. Serves 6 as an appetiser. Ingredients:
2 tablespoons vegetable oil |
2 tablespoons grated gingerroot |
1 red onion, finely chopped |
1/2 cup red wine vinegar |
1/2 cup brown sugar, firmly packed |
1 small red fresh chili pepper, finely minced |
425 g chopped tomatoes |
1 tablespoon honey |
1/4 cup lime juice |
1/4 cup fish sauce |
2 tablespoons brown sugar |
2 ripe avocados |
24 large cooked prawns, peeled, roughly chopped |
2 tablespoons chopped coriander leaves |
6 lettuce leaves, butter lettuce suggested |
light sour cream |
tomato jam, and |
lime wedge, to serve |
Directions:
1. Tomato Jam:.
2. Heat the oil in a saucepan over medium high heat then add the ginger and onion and cook for 2-3 minutes or until the onion is soft.
3. Add the vinegar, brown sugar and chilli and cook, stirring for 2-3 minutes, until the sugar dissolves.
4. Stir in the tomatoes and season with salt and pepper. Bring to the boil, then reduce the heat and cook on low at a simmer for 30-35 minutes until thick. Stir in the honey and cool to room temperature (Makes 1 cup).
5. Prawns:.
6. In a large bowl, mix together the lime juice, fish sauce and sugar, stirring to dissolve the sugar.
7. Peel and cube the avocados, then add to the dressing along with the prawns and coriander. Toss gently to combine.
8. Fill the lettuce leaves with the mixture, then top with sour cream and tomato jam. Serve with lime wedges.
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