Prawn, cucumber and rice noodle lettuce cups
2 baby gem lettuces
250g cooked vermicelli rice
200g cooked king prawns Large handful of mint leaves 2tbsp chives, very finely
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
Thumb-sized piece ginger,
peeled and finely chopped 4tbsp sesame oil
1tbsp caster sugar
Juice of two limes
1tbsp fish sauce
2tbsp sesame seeds,
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.