20whole paradise or banana prawns, shrimp (about 650 g/1 lb 7 oz), or 300 g (101/2 oz) green prawn meat
1tablespoonbutter
125g41/2 oz Chilli lime mayonnaise, as above
1teaspoonsmoked sweet paprika
Tabery Rayu Table Chilli
475ml16 fl oz roasted sesame oil
200g7 oz red onions, finely diced
50g1¾ oz ginger, finely diced
50g1¾ oz garlic, finely diced
2bird’s eye chillies, finely diced
100g3½ oz spring onions (scallions), finely sliced
100g3½ oz Korean chilli flakes (gochugaru hot)
40g11/2 oz sweet smoked paprika
2level tablespoons shichimi togarashi
40ml1¼ fl oz mirin
40ml1¼ fl oz light soy sauce
2tablespoonsshio kombu, optional
2level tablespoons sugar
2level tablespoons salt
4tablespoons40 g/1½ oz white sesame seeds
2tablespoons20 g/¾ oz black sesame seeds
600ml20½ fl oz grapeseed oil
Instructions
To Make Taberu rayu table chilli:
Heat the sesame oil in a large, heavy-based saucepan over a medium–high heat. — Add the red onions, ginger, garlic and bird’s eye chilli and fry, without colouring, for around 4–5 minutes. — Add the spring onions and fry until soft and transparent. — Add the chilli flakes, smoked paprika and shichimi togarashi and cook until the mixture is deep red and becoming more of a paste. — Add the mirin and soy, and cook, stirring, until the liquid has evaporated. — Lower the heat and cook for a few minutes, then add the kombu (if using), sugar, salt and sesame seeds, and stir through. — Add the grapeseed oil and heat until the mixture begins to bubble, and the oil turns a rich red colour. — Turn off the heat and allow to cool naturally. — Once cold, refrigerate in an airtight container until required, for up to 2 months.
To Make The Lettuce Cups:
Trim the base of the baby gem lettuces and remove the large outer leaves. Choose 14 of the best-shaped leaves, and reserve the remaining leaves for a salad.
Wash and drain the leaves, then store in an airtight container lined with paper towel and refrigerate.
If using whole prawns, peel the prawns and arrange them between layers of paper towel in an airtight container. Refrigerate for at least 6 hours before use.
Heat the butter in a frying pan until it begins to froth, and sauté the prawns or prawn meat gently until just cooked.
Set aside to cool, then refrigerate in an airtight container until chilled.
Once cold, cut the prawns into 1 cm (1⁄2 in) pieces, toss in chilli lime mayonnaise, and refrigerate.
To serve, arrange the lettuce cups on a tray, and fill each with one tablespoonful of the prawn mixture, mounded to give some height. Lightly dust with paprika through a small, fine sieve and serve immediately.