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Photo of Prawn and green mango lettuce cups by WW

Prawn and green mango lettuce cups

Total Time
25 min
20 min
5 min
Fresh tasty little lettuce cups filled with rice noodles, mango, carrot, bean sprouts, mint and coriander. Green papaya also works well in this dish.


Dry rice noodles

75 g


1 medium, green, cut into matchsticks


1 medium, cut into matchsticks

Bean sprouts

1½ cup(s), (120g)

Fresh mint

½ cup(s), torn

Fresh coriander

½ cup(s), leaves

Lime juice

2 tbs

Sweet chilli sauce

1½ tbs

Sesame oil

2 tsp

Cooked peeled prawns

400 g, King variety (or buy 800g shell-on prawns, then peel and devein)

Iceberg lettuce

1 cup(s), shredded, 8 leaves


  1. Cook noodles in a large saucepan of boiling water following packet instructions until tender. Drain. Refresh under cold water and drain. Coarsely chop.
  2. 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.
  3. Place lettuce leaves on serving plates. Divide prawn salad between leaves. Top with remaining prawns and drizzle with remaining dressing. Sprinkle with remaining herbs.