Prawn wraPs

THESE VIETNAMESE-STYLE LETTUCE CUPS MAKE A GREAT SNACK OR STARTER.

EASY/PREPARE AHEAD • READY IN 50 MINS, PLUS MARINATING • SERVES 4

450G COOKED KING PRAWNS

2 NESTS OF RICE VERMICELLI NOODLES 3 BABY GEM LETTUCES

1 MANGO, CUT INTO CUBES

6 SPRING ONIONS, FINELY CHOPPED 3TBSP CHOPPED ROASTED PEANUTS MINT SPRIGS

FOR THE DRESSING

2TBSP RICE VINEGAR

1TBSP THAI FISH SAUCE

1TBSP SWEET CHILLI SAUCE

ZEST AND JUICE OF 1 LIME 1 SMALL RED CHILLI, CHOPPED 2TBSP CHOPPED FRESH CORIANDER

1 MIX TOGETHER ALL THE DRESSING INGREDIENTS IN A LARGE BOWL. ADD

THE PRAWNS AND MIX WELL. COVER

AND LEAVE IN THE FRIDGE WHILE YOU PREPARE THE REST OF THE RECIPE.

THEY WILL HAPPILY SIT OVERNIGHT.

2 COOK THE NOODLES ACCORDING TO THE PACK INSTRUCTIONS, THEN REFRESH UNDER COLD WATER. TO ASSEMBLE THE WRAPS, SPLIT OUT THE LETTUCE LEAVES AND PUT ON A SERVING PLATE. NOW ADD SOME NOODLES, THE MANGO, SPRING ONIONS, PRAWNS AND PEANUTS AND TOP WITH MINT.

Per serving: 333 calories, 7g fat

(1g saturated), 39g carbohydrate

COOK’S TIP JUST MAKE A FEW MORE OF THESE WRAPS FOR A LIGHT SUPPER OR LUNCH