Ingredients
-
-
2
-
2
-
1
-
1/2
-
1/2
-
1
-
425
-
1
-
-
1/4
-
1/4
-
2
-
2
-
24
Directions
Prawn (Shrimp) and Avocado Lettuce Cups With Tomato Jam, I found this in Delicious Magazine I’d like to make it over Christmas Aus tablespoon is 4 teaspoons Serves 6 as an appetiser , I love this recipe, didn’t change a thing I make the tomato jam on it’s own too because it’s so tasty , I found this in Delicious Magazine I’d like to make it over Christmas Aus tablespoon is 4 teaspoons Serves 6 as an appetiser
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Steps
|
1
Done
|
Tomato Jam: |
|
2
Done
|
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
Done
|
Add the Vinegar, Brown Sugar and Chilli and Cook, Stirring For 2-3 Minutes, Until the Sugar Dissolves. |
|
4
Done
|
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
Done
|
Prawns: |
|
6
Done
|
in a Large Bowl, Mix Together the Lime Juice, Fish Sauce and Sugar, Stirring to Dissolve the Sugar. |
|
7
Done
|
Peel and Cube the Avocados, Then Add to the Dressing Along With the Prawns and Coriander. Toss Gently to Combine. |
|
8
Done
|
Fill the Lettuce Leaves With the Mixture, Then Top With Sour Cream and Tomato Jam. Serve With Lime Wedges. |
