Prawn, cu­cum­ber and rice noo­dle lettuce cups

House Beautiful (UK) - - FOOD & DRINK -

MAKES 12

2 baby gem let­tuces

250g cooked ver­mi­celli rice

noo­dles

200g cooked king prawns Large hand­ful of mint leaves 2tbsp chives, very finely

chopped

FOR THE DRESSING 1 medium ba­nana shal­lot,

very finely chopped

Small clove gar­lic, peeled

and very finely chopped 4 red bird’s eye chill­ies, very

finely sliced

Thumb-sized piece ginger,

peeled and finely chopped 4tbsp sesame oil

1tbsp caster sugar

Juice of two limes

1tbsp fish sauce

2tbsp sesame seeds,

to serve

1 First, make the dressing.

Mix to­gether the chopped ba­nana shal­lot, chopped gar­lic, half of the bird’s eye chill­ies, ginger, sesame oil, caster sugar, lime juice and fish sauce in a small bowl.

2 When ready to serve, pull the leaves off the baby gem let­tuces, dis­card­ing the very small ones, and lay out on a plat­ter or tray. Place a small amount of the cooked rice noo­dles in the bot­tom of each lettuce cup, fol­lowed by two or three prawns. Driz­zle with the dressing, scat­ter with the mint leaves, chopped chives and the re­main­ing chill­ies. Sprin­kle over the sesame seeds.

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