PRAWN NOODLE LETTUCE CUPS WITH SATAY SAUCE

Serves 4

● 100g (3½oz) vermicelli noodles

● 2tbsp sesame oil

● 2 baby gem lettuces

● 1tbsp honey

● A thumb-sized piece of ginger, peeled and grated

● 1tbsp sesame seeds

● Zest of 1 lime

● 150g (5½oz) raw, peeled king prawns

● ½ a cucumber, cut into thin matchsticks

● A handful of Thai basil, leaves picked

● A small handful of mint, leaves picked

● 40g (1½oz) crispy onions

● 1 red chilli, finely diced

For the satay sauce

● 3tbsp smooth peanut butter

● 1tbsp soy sauce

● 1tsp runny honey

● Juice of ½ a lime

● 1tsp sriracha (hot chilli sauce)

● 1tsp curry powder

● 170ml (6fl oz) coconut milk

Cook the vermicelli noodles according to the packet instructions. Drain and run under cold water until cool. Put them into a bowl and toss with 1tbsp sesame oil, to stop them sticking together. In a small bowl, whisk together the ingredients for the satay sauce and set aside. Pull apart the leaves of the gem lettuces so you have little ‘cups’ that you can fill.

In another small bowl, combine the honey, ginger, sesame seeds, lime zest and the remaining 1tbsp sesame oil. Add the prawns and toss to evenly coat.

Heat a frying pan over a medium heat and then add the prawns, turning and cooking them evenly for about 2 minutes on each side. They will turn pink when cooked and get a golden glaze from the honey. Remove the prawns from the pan. Bring a big serving platter to the table with the lettuce cups, noodles, sesamecoated prawns, cucumber, fresh herbs and crispy onions. Pile everything into the lettuce cups, then drizzle with the satay sauce and top with the red chilli.