Prawn Lettuce Cups with a Peanut Butter Drizzle

Prep Time 15 min

Cuisine Savoury

Use Within Immediately

Method

Make the drizzle by mixing together the peanut butter, caster sugar, water, soy sauce and sriracha in a small bowl and set to one side.

Place the oil in a large frying pan over a medium-high heat. Add the minced prawn and fry for 4-5 minutes until cooked. Add in the shallots and soften for 2-3 minutes before stirring in the ginger, garlic, coriander stems and chilli. Cook for 1 minute until fragrant, stirring constantly. Add in the fish sauce, lime juice and soy sauce and cook for a further 1 minute.

In a separate small pan, heat up a drizzle of oil, heat on medium heat then cook the 6 spare prawns for 2 minutes on one side, then slip and cook for a further 1 minute.

Remove the prawn mixture from the heat and stir through the coriander, mint and Thai basil.

To serve, spoon a couple of tablespoons of the prawn mixture into each baby gem lettuce leaf and sprinkle over the sesame seeds. Place the peanut butter drizzle in a small pot on the side of the plate, or drizzle over the filled lettuce cups.

Ingredients

Serves 4 people

  • For the drizzle:
  • 2 tbsp ManiLife Original Roast Peanut Butter (smooth or crunchy)
  • 1 tsp caster sugar
  • 1 ½ tbsp cold water
  • 1 tsp soy sauce
  • 1 tsp sriracha
  • 1 tsp rice vinegar
  • For the prawns:
  • 1 tbsp vegetable oil
  • 300g minced prawn
  • 3 shallots, finely sliced
  • 2 tsp ginger, grated
  • 2 cloves garlic, crushed
  • Coriander stems, chopped (leaves reserved)
  • 1 Thai red chilli, chopped
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 200g whole cooked prawns + 6 separate whole prawns
  • Coriander leaves, chopped
  • Mint leaves, chopped
  • Thai basil leaves, chopped
  • To serve:
  • Baby gem leaves
  • Sesame seeds
  • Lime wedges

 

 

     

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