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Spicy prawns with chilli jam, samphire salad and asparagus

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These tom yum inspired prawns contrast with the sticky chilli jam and a fresh salad. Heaven on a plate!

Ingredients

For the spicy prawns

For the chilli jam

For the salad

For the dressing

  • 200g/7oz vermicelli rice noodles, cooked according to packet instructions, to serve

Method

  1. To make the spicy prawns, mix all of the ingredients together in a small bowl to marinade the prawns. Cover and refrigerate overnight.

  2. 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.

  3. To make the salad, mix all of the ingredients together in a large bowl.

  4. 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.

  5. 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.

  6. 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.