Spicy prawns with chilli jam, samphire salad and asparagus
These tom yum inspired prawns contrast with the sticky chilli jam and a fresh salad. Heaven on a plate!
Ingredients
For the spicy prawns
- 4 tbsp tom yum paste
- 2 tbsp tamarind paste
- 1 tbsp coconut cream
- 1 tsp sesame oil
- 6 raw king prawns, peeled
For the chilli jam
- 400g/14oz caster sugar
- 4 kaffir lime leaves
- 6 red chillies, roasted, skins removed and finely chopped
- 3 garlic cloves, sliced
- 1 tbsp finely sliced fresh root ginger
- 2 banana shallots, peeled and thinly sliced
For the salad
- 4 asparagus spears, blanched and sliced
- 150g/5½oz samphire, picked and blanched
- ¼ green cabbage, thinly sliced
- 4 tbsp chopped fresh mint
- 4 tbsp chopped fresh coriander
- 2 tbsp chopped fresh Thai basil
- 4 spring onions, chopped
For the dressing
- 1 tbsp finely chopped cashew nuts, toasted
- Thai fish sauce, to taste
- 2 green chillies, finely chopped
- ½ red onion, finely chopped
- 3 garlic cloves, minced
- palm sugar, to taste
- 3 limes, juice only
- 200g/7oz vermicelli rice noodles, cooked according to packet instructions, to serve
Method
To make the spicy prawns, mix all of the ingredients together in a small bowl to marinade the prawns. Cover and refrigerate overnight.
To make the chilli jam, bring 400ml/14fl oz water, the sugar and lime leaves to the boil in a pan, stirring until the sugar dissolves completely. Boil until it is syrupy and thickened. Add the chilli, garlic, ginger and shallot and mix. Leave to cool.
To make the salad, mix all of the ingredients together in a large bowl.
To make the dressing, mix all of the ingredients together in a small bowl. Pour over the salad and toss to coat all the vegetables in the dressing.
When ready to serve, thread the prawns onto skewers and cook them over a high heat in a griddle pan for 1–2 minutes on each side until pink and cooked through.
To serve, place a pile of the salad onto a serving plate, with the cooked noodles alongside and the prawns served on top. Serve with the pot of the chilli jam for people to help themselves.
Recipe Tips
This recipe makes more chilli jam than you need. It will keep for a month in the fridge.
