Prawn Platter With Thai Prawn Salad Lettuce Cups

Gather together in the sun, by the beach or in the backyard and celebrate with this delicious prawn platter
By Annette Forrest
Photography Louise Lister • Styling Annette Forrest • Photo Chef Lara Reynolds
Prawn Platter With Thai Prawn Salad Lettuce Cups

Prawn Platter With Thai Prawn Salad Lettuce Cups

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  • 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


  • 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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