Prawn and Cashew Lettuce Cups
Serves 4 people.
Ingredients
| 8 | cooked prawns, cut in half |
| 8 pieces | rice paper |
| 500 ml | water |
| 100 g | ginger, small brunoise |
| 100 g | shallot, small diced |
| 100 g | lemongrass, thin sliced |
| 16 leaves | fresh mint leaves |
| 16 leaves | iceberg lettuce, cut like a cup |
| 20 g | roasted cashew nuts |
| 3 dsp | fish sauce (for dressing) |
| 3 dsp | fresh lime juice |
| 4 dsp | sugar syrup (2 dsp sugar + 2 dsp water) |
| 4 | birds eye chilli, chopped |
| 1/2 | red chilli (large), chopped |
| 1 dsp | garlic, chopped |
| 1 dsp | shallot, chopped |
| 1 dsp | coriander stalk, chopped |
Instructions
- To prepare dressing put fish sauce, lime juice and sugar syrup in a bowl and mix well, add birds eye chilli, red chilli, garlic, shallot and coriander. Keep this to one side.
- Soak rice paper in cold water for about 2 minutes or until the rice paper gets soft.
- Cut the rice paper into equal portions.
- Place the rice paper on iceberg lettuce and add mint, shallot, lemongrass and ginger and place the cooked half prawn and cashew nut on top.
- Serve with dressing on the side.