Barbecued Hawkesbury School Prawns with Charred Corn, Cherry Tomatoes, Aromatic Herbs and Red Butter Lettuce

Recipe courtesy of Jacob Davey

INGREDIENTS

1 red butter lettuce
1 large red chilli
1 lime juiced
1 corn cob
16 cherry tomatoes
50 ml fish sauce
40 school prawns
1 bunch Vietnamese mint
1 bunch Thai basil
1 bunch coriander
1 bunch garlic chives
Green shallot tops
Salt
Canola oil

METHOD

Begin by making the charred corn salsa.
On the chargrill side of your barbecue, grill the corn for 2 minutes on each side, allow to cool slightly and slice the corn kernels off the cob. Set aside.
Remove seeds for the chilli, finely slice and add to the corn.
Finely slice the green shallot tops, you will need roughly 1 tbsp and add to the corn. Then season the corn with the fish sauce lime juice and a pinch of salt.
Thinly slice the cherry tomatoes and set aside.
Pick and wash the herbs - you will need roughly 12 Vietnamese mint leaves, 12 Thai basil leaves and 25 coriander leaves.
For the garlic chives, wash and roughly chop into 24x 3cm sections.
Chop the bottom off the butter lettuce, separate the leaves and wash.
Arrange the salsa, tomatoes, herbs and lettuce leaves on a platter.
Take your school prawns, season them with a pinch of salt and 1 tbsp of oil. Cook on the flat plate of your barbecue for about 40 seconds on each side and place on the platter.
This dish works best if your friends get involved and make the lettuce cups themselves - Have fun!