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Ingredients

2 eschalots, roughly chopped
2 garlic cloves, quartered
3cm piece fresh ginger, peeled, roughly chopped
3 long red chillies, roughly chopped
1/3 cup dry roasted macadamia nuts
2 tablespoons vegetable oil
1 medium tomato, diced
400g frozen prawns (tails intact), peeled, thawed
2 baby cos lettuce hearts, leaves separated
1/3 cup fresh coriander sprigs

Method

Step 1 Place eschalot, garlic, ginger, chilli and 2 macadamia nuts in the bowl of a small food processor. Pulse until smooth.
Step 2 Heat oil in a wok or large deep frying pan over medium-high heat. Add eschalot mixture. Stir-fry for 1 minute or until fragrant. Add tomato. Stir-fry for 2 minutes. Increase heat to high. Add prawns. Stir-fry for 3 minutes or until just cooked through. Season with salt and pepper.
Step 3 Arrange lettuce on a platter. Top each leaf with 2 prawns. Finely chop remaining macadamias. Scatter with coriander and chopped macadamias. Serve immediately.

Prawn sambal

How to make Prawn sambal

Ingredients

Method