Prawn Platter With Thai Prawn Salad Lettuce Cups
Serves
6
Preparation
15
minutesCooking
5
minutesIngredients
1 kg 1 cooked king prawns, half peeled and deveined (tail on) and half left whole
½ cup ½ store-bought green goddess dressing
Thai basil leaves, coriander leaves and lime wedges, to serve
- Thai Prawn Salad Lettuce Cups
1 tbsp 1 peanut oil
3 3 green onions (shallots), trimmed, thinly sliced
1 1 long red chilli, deseeded, finely chopped
cloves garlic, finely chopped
500 g 500 peeled green (raw) prawns, roughly chopped
¼ cup ¼ lime juice
1-2 1-2 tbsp fish sauce (to your taste)
1 tsp 1 sesame oil
1 tsp 1 brown sugar
1 1 kaffir lime leaf, finely chopped
½ cup ½ coriander leaves, chopped
¼ cup ¼ salted roasted peanuts, chopped
12 12 gem or baby cos lettuce leaves, trimmed and chilled
Method
- To make Thai prawn salad lettuce cups, heat oil in a wok or large frying pan over medium-high heat. Add green onions, chilli and garlic. Cook, tossing, for 1 minute. Add prawns and cook, tossing often, for 2 minutes or until prawns begin to turn pink.
- Add lime juice, fish sauce, sesame oil, brown sugar and kaffir lime leaf. Toss for 1-2 minutes until prawns are just cooked through. Stir through coriander, then set aside to cool for 10 minutes. Transfer to an air-tight container and chill for 1-2 hours.
- Just before you are ready to serve, transfer the chilled prawn mixture to a serving bowl and toss through peanuts. Arrange the bowl on a large serving platter with lettuce leaves, along with the cooked king prawns and dressing. Garnish with Thai basil leaves, coriander leaves and lime wedges.
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