1 large carrot, coarsely grated
24 cherry tomatoes, halved
6-8 long red chillies, roughly chopped
2/3 cup chilli jam (see above)
3 Lebanese cucumbers or 1 telegraph cucumber, cut into small batons
3 tbsp chopped fresh coriander
4 tbsp chopped fresh coriander
1 head garlic, cloves peeled
3 thumb-sized pieces (200g/7oz) fresh root ginger, peeled and roughly chopped
Β½ large iceberg lettuce
4 limes, finely grated zest only
4 tbsp lime juice
handful fresh mint leaves (about 60-70 leaves), torn into pieces
40 mint leaves, torn
1 small red onion, halved and finely sliced
4 spring onions, thinly sliced
2 small bundles (100g/3Β½oz) bean thread or rice vermicelli noodles
30 small or 20 large rounds rice paper (also known as spring roll wrappers, available from Asian food stores)
salt and freshly ground black pepper
2Β½ cups caster sugar
3 tbsp fish sauce
splash fish sauce
small handful roasted peanuts, chopped (optional garnish)
Β½ cup rice vinegar
1 tsp soy sauce
Β½ tsp sugar
1 tbsp groundnut or vegetable oil
200g/7oz cooked prawn meat, chopped
4-6 thick-cut frying steaks such as sirloin or rump (about 150-200g/5Β½-7oz per person)
2 double kaffir lime leaves (with two connecting leaves), deveined (optional)