Get a little fancy with this Asian prawn dish including some crisp, freshly picked lettuce leaves from the kitchen garden. Serve this dish as a starter, or as appetisers at a garden party.
SERVES 4
● 400g (14oz) raw peeled prawns
● 2 tablespoon dark soy sauce
● 4 cloves garlic, minced
● 2 tbsp sunflower oil
● 1 head of lettuce, leaves separated
● 1 carrot, julienned
● 3 spring onions, chopped
● 1 small bunch of coriander
● 1 pinch salt and freshly ground pepper
● 100g (3½ oz) thin rice noodles
● 1 red chilli, finely chopped
● 1 tbsp soft brown sugar
METHOD
1. In a sealable container, combine the shrimp, 2 tbsp oil, soy sauce, sugar, chilli and garlic. Seal and shake to coat the shrimp. Marinate for 1 hour in the fridge.
2. Cook the noodles following pack instructions, then rinse with cold water and drain and set aside.
3. Heat a non-stick pan over medium-high, fry the prawns on one side for 2 minutes, flip and sear for 30 seconds more. Remove from pan and set aside.
4. To assemble the dish, fill each lettuce cup with rice noodles, then add the prawns followed by the carrots. Garnish with spring onion and coriander.