Regular San Choy Bao uses pork or chicken, but going with Australian prawns makes it healthier and tastier.
Place the prawns, chilli jam and oil in a bowl and toss to coat.
Preheat a char grill or barbecue over high heat. Grill prawns for 1-2 minutes each side or until cooked through. Set aside keep warm.
Place vinegar and sugar in a bowl and stir to dissolve. Add carrot and toss to coat.
Place the grilled prawns on a large platter with carrot, lettuce, red onion, cucumber, beansprouts, herbs, peanuts, limes, eschalots, sesame and extra chilli jam.
To serve, place the prawns into lettuce cups and top with remaining ingredients.