LETTUCE CUPS ARE THE PERFECT LOW-CARB BASE FOR THESE DYNAMIC FILLINGS. TAKE YOUR PICK FROM CRISP ICEBERG, LIGHT COS OR BUTTER LETTUCE, RUFFLED CORAL OR EARTHY KALE.
spicy squid and prawn larb with green nam jim
400g cleaned squid tubes, chopped
15 peeled large green (raw) king prawns (shrimp) 2 teaspoons vegetable oil
2 cups mint leaves
2 cups shiso leaves
1 cup (80g) bean sprouts
12 baby cos (romaine) leaves green nam jim dressing 1 clove garlic
2 cups coriander (cilantro) leaves 1 long green chilli, chopped 1 tablespoon grated ginger 1 tablespoon fish sauce
¼ cup (60ml) lime juice 2 teaspoons honey To make the green nam jim dressing, place the garlic, coriander, chilli, ginger, fish sauce, lime juice and honey in a food processor and process until finely chopped. Transfer to a bowl and set aside.
Clean the food processor, add the squid and prawns and pulse until chopped. Heat the oil in a large wok over high heat. Add the squid mixture and cook for 3 minutes or until light golden. Add half the dressing and mix to combine.
Divide the squid mixture, mint, shiso and bean sprouts between the lettuce cups. Serve with the remaining dressing. SERVES 4.
charred miso beef skewers with pickled cabbage slaw
2 tablespoons white miso paste
2 tablespoons tamari
2 teaspoons sesame oil
¼ cup (60ml) rice wine vinegar
1 teaspoon honey
500g beef eye fillet, sliced 4mm-thick
2 cloves garlic, crushed
3 cups (240g) shredded white cabbage
3 green onions (scallions), cut into 8cm lengths 8 butter lettuce leaves black sesame seeds, shichimi togarashi and
micro (baby) purple shiso leaves, to serve Place the miso, tamari, sesame oil and 2 tablespoons of the rice wine vinegar in a large bowl and mix to combine. Place half the miso mixture in a small bowl, add the honey and set aside. Add the beef and garlic to the large bowl, toss to coat and set aside for 20 minutes to marinate.
Thread the beef onto 8 metal skewers. Place the cabbage and remaining rice wine vinegar in a large bowl, toss to combine and set aside.
Heat a chargrill pan over high heat. Cook the skewers and the onion for 2–3 minutes each side or until lightly charred.
Divide the cabbage between the lettuce cups. Top with the beef and onion and drizzle with the honey miso dressing. Sprinkle with sesame seeds, togarashi and shiso to serve. SERVES 4.