Prawn and green mango lettuce cups
4
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Fresh tasty little lettuce cups filled with rice noodles, mango, carrot, bean sprouts, mint and coriander. Green papaya also works well in this dish.
Ingredients
Dry rice noodles
75 g
Mango
1 medium, green, cut into matchsticks
Carrot(s)
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
Instructions
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.
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