Spicy prawns with chilli jam and samphire salad recipe
 These tom yum inspired prawns contrast with the sticky chilli jam and a fresh salad. Heaven on a plate! 4 tbsp tom yum paste 2 tbsp tamarind paste1 tbsp coconut cream1 tsp sesame oil 6 raw king prawns, peeled 4 tbsp tom yum paste 2 tbsp tamarind paste 1 tbsp coconut cream 1 tsp sesame oil 6 raw king prawns, peeled 400g/14oz caster sugar 4 kaffir lime leaves 6 red chillies, roasted, skins removed and finely chopped3 garlic cloves, sliced1 tbsp finely sliced fresh root ginger2 banana shallots, peeled and thinly sliced 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 4 asparagus spears, blanched and sliced 150g/5½oz samphire, picked and blanched¼ green cabbage, thinly sliced 4 tbsp chopped fresh mint4 tbsp chopped fresh coriander2 tbsp chopped fresh Thai basil4 spring onions, chopped 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 1 tbsp finely chopped cashew nuts, toasted Thai fish sauce, to taste 2 green chillies, finely chopped ½ red onion, finely chopped3 garlic cloves, minced palm sugar, to taste 3 limes, juice only 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 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. 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 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 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 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. 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. 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. 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.