4-6 leaves Baby Gem lettuce (Use larger leaves from the outside)
Gently soften the shallot and garlic in the oil over a very low heat.
Once the shallot is translucent (about 8-10 minutes) stir through the chilli paste and mix well.
Add the chopped tinned tomatoes and lemon juice, stir well and cook for 10 minutes to reduce slightly
Add the prawns and cook for a further 3 minutes till they are pink and cooked through
Place a spoonful of the mixture on each baby gem lettuce leaf and garnish with coriander
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