Fresh Lime and Peanut Prawn Lettuce Cups

Mresh lime and prawns in lettuce cups with a rich and complex peanut sauce is a winning combination for a healthy evening meal.

These prawn lettuce cups are packed with flavour, healthy and super fresh. You don't want to miss out on this South-East Asian inspired dish!

Ingredients (Serves 2)

Fresh Lime and Peanut Prawns in Lettuce Cups
12 Prawns (de-headed and peeled leaving the tail on)
4 Radicchio leaves separated – rinse and dry – (you can use iceberg lettuce or Little Gem leaves instead)
1 shallot finely chopped
1/2 a red capsicum finely chopped
1  cup of Romanesco chopped (substitute for broccoli /zucchini or any green vegetable you have)
1 green chilli finely sliced
Bean sprouts – a couple of handfuls
Sesame oil
2 tablespoons of soy sauce
Water
Coriander to garnish

Peanut Sauce Ingredients
1/2 cup Marmaduke’s peanut powder
2 tablespoons low sodium soy sauce (for GF use tamari or coconut aminos)
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 teaspoons of Siracha (less if you prefer it not so hot!)
1 tablespoon fresh lime juice 1/2 a lime zested
1 garlic clove grated
1 tablespoon ginger grated
1 teaspoon finely diced shallot
2-4 tablespoons warm water

Method

Peanut Sauce
Combine all ingredients except water.Add water a little at a time until desired consistency. Make it thinner if using as a dressing and thicker if using as a sauce

Fresh Lime and Peanut Prawns
Make the Peanut Sauce as above and set aside.

Heat a good couple of slugs of sesame oil in a wok. Stir fry half the green chilli, capsicum and shallot for 2-3 mins and then add the Romanesco and cook for a further 3 mins.

Add the soy sauce and as it gets absorbed a splash or two of water. Add the bean sprouts and stir until just wilted.

Meanwhile heat a skillet and when hot add some sesame oil. Add the prawns and sear them on both sides for a couple of minutes till cooked.

To Assemble
Put an equal amount of the stir fry into each Radicchio leaf.

Top with 3 prawns per leaf (2 if leaves are smaller in which case you will need 6 leaves)

Drizzle the sauce over the prawns and garnish with coriander, remaining green chilli and a quick squish of lime over the top.

Eat straight away!