Vietnamese lettuce cups recipe
Vibrant and crunchy, these Vietnamese lettuce cups are filled to the brim with rice noodles, fragrant herbs and juicy prawns, and a tangy chilli-spiked dressing brings everything together beautifully.
See method- Serves 6
- 5 mins to prepare and 30 mins to cook
- 144 calories / serving
Ingredients
- 2 little gem lettuces
- 1 x 300g pack cooked rice noodles
- 5 radishes, thinly sliced
- 1 small carrot, thinly sliced or grated
- handful mint, leaves picked
- handful coriander, leaves picked
- 2 x 160g packs cooked and peeled king prawns
For the dipping sauce
- 4 tbsp rice wine vinegar
- 6 tbsp golden caster sugar
- 50g (2oz) cucumber, very finely diced
- 1 spring onion, finely chopped
- 1 tbsp Thai fish sauce or soy sauce
- 1 red chilli, finely chopped
Each serving contains
- Energy
- 615kJ 144.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 1.1g
- Sugars
- 16g
of the Reference intake
Carbohydrate 26.5gProtein 10.2gFibre 1.4g
Method
- To make the dipping sauce, gently heat the vinegar and sugar in a small pan until the sugar has dissolved. Boil for 1 minute until thickened slightly, remove from the heat and set aside to cool. Stir in the cucumber,spring onion, fish sauce or soy sauce and the chilli.
- Cut the bases off thelettucesand separate the leaves, halving the large outer ones. Wash in a colander, and set aside to dry.
- Taking each leaf in turn, add a mound of noodles to each one, and then top withradish, carrot, mint, coriander and a couple of prawns. Repeat until all the ingredients are used up. You should be able to make between 18-24 wraps. Serve on a large platter with the dipping sauce.
- See more Prawn recipes
