Victorian Wineries

Ingredients

Serves 2

2 teaspoons vegetable oil

6 large (Size 21/25) uncooked prawns, shelled and deveined.

(Leave tails intact)

2 teaspoons white sugar

1 tablespoon fish sauce

1 tablespoon lime or lemon juice

1 tablespoon tamarind juice

1 tablespoon chilli jam (Chilli Paste with Soya Bean Oil)

1 fresh small red chilli, sliced thinly

1 tablespoon thinly sliced fresh lemon grass,

2 shallot bulbs or ¼  red onion, sliced thinly

2 teaspoons thinly sliced fresh ginger

2 fresh finely sliced kaffir lime leaves

½ cup loose fresh coriander fronds, chopped coarsely

1 thinly sliced spring onion

½ cup loosely packed fresh mint leaves

Method

Heat oil in wok and sear prawns until they change colour to pink.

You may choose to rapidly boil the prawns instead. Check after 1 min.

Set prawns aside and keep warm.

In a separate bowl, place sugar, fish sauce, lemon juice, tamarind juice and chilli jam and toss to combine.

Then add chilli, lemon grass, shallots, ginger, lime leaves, coriander, spring onion and half of the mint leaves to this mixture.

Toss to combine.

Finally add warm prawns to the mixture.

Garnish with remaining mint leaves, and arrange prawns decoratively.