Vietnamese-ish prawn lettuce cups

By annahelm

A refreshing and crunchy summer salad with a touch of heat.

Ingredients

• For the salad:
• 350 g/12 oz cooked, peeled and deveined prawns (about 550g if you buy shell)
• 3 spring onions, thinly sliced
• 140 g/ 5 oz carrot, julienned
• 50 g/2oz radish, julienned
• 1/2 small red onion (or 1 large shallot), peeled, halved and very finely sliced
• 2 tbsp chopped coriander and mint
• 1/2 mango, peeled and cut into smallish cubes (about 140g flesh)
• sesame seeds, black or white to garnish, optional
• Crispy romaine or little gem lettuce, leaves separated, to serve
• For the dressing:
• 2 Tbsp fish sauce
• 2 thai red chilies very finely sliced
• 2 crushed garlic cloves
• 1 Tbsp sugar
• 5 g ginger, grated or very finely julienned
• 2 Tbsp rice vinegar
• 3 Tbsp water

Details

Servings 2
Adapted from londonfoodieny.com

Preparation

Step 1

1/ Mix together all of the salad ingredients, except for the lettuce in a large bowl

2/ Mix together all of the dressing ingredients and pour over salad ingredients. Toss to combine. Fill lettuce cups with salad mixture