Prawn and green mango lettuce cups
Dry rice noodles
1 medium, green, cut into matchsticks
1 medium, cut into matchsticks
1½ cup(s), (120g)
½ cup(s), torn
½ cup(s), leaves
Sweet chilli sauce
Cooked peeled prawns
400 g, King variety (or buy 800g shell-on prawns, then peel and devein)
1 cup(s), shredded, 8 leaves
- Cook noodles in a large saucepan of boiling water following packet instructions until tender. Drain. Refresh under cold water and drain. Coarsely chop.
- Combine mango, carrot, sprouts and 1/3 cup each of mint and coriander in a large bowl. Whisk lime juice, sweet chilli sauce and sesame oil in a small jug. Season. Add three-quarters of the prawns and dressing to salad and toss gently to combine.
- Place lettuce leaves on serving plates. Divide prawn salad between leaves. Top with remaining prawns and drizzle with remaining dressing. Sprinkle with remaining herbs.