Prawn (Shrimp) and Avocado Lettuce Cups With Tomato Jam

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

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 Nutrition

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.
Most Helpful

5 5

I love this recipe, didn't change a thing. I make the tomato jam on it's own too because it's so tasty.