Matt Tebbutt spicy prawns with chilli jam, samphire salad and asparagus recipe on Saturday Kitchen

Matt Tebbutt showcased tasty spicy prawns with chilli jam, samphire salad, asparagus and noodles on Saturday Kitchen.

The ingredients are: 4 tbsp tom yum paste, 2 tbsp tamarind paste, 1 tbsp coconut cream, 1 tsp sesame oil and 6 raw king prawns, peeled.

For the chilli jam: 400g 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 and 2 banana shallots, peeled and thinly sliced.

For the salad: 4 asparagus spears, blanched and sliced, 150g 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 and 4 spring onions, chopped.

For the dressing: 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 and 3 limes, juice only.

To serve: 200g vermicelli rice noodles, cooked according to packet instructions.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.