Prawn, cucumber and rice noodle lettuce cups

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.