Prawn (shrimp) And Avocado Lettuce Cups With Tomato Jam

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.