Thai-style Lettuce Cups with Sticky Tamarind Prawns
Ingredients
30 g of desiccated coconut
1 tbsp of vegetable oil
25 g of ginger, peeled and finely chopped
3 garlic cloves, crushed or grated
1 red chilli, finely chopped
25 g of light brown soft sugar
2 tbsp of tamarind paste
1 tbsp of fish sauce
1 tbsp of dark soy sauce
40 g of roasted peanuts, roughly chopped
165 g of raw king prawns
2 little gem lettuces, leaves separated
2 salad onions, finely sliced
2 servings
Calories~525 kcal
Protein~28 g
Carbs~40 g
Fat~30 g
Fiber~8 g
Sugar~20 g
Total recipe
Calories~1,050 kcal
Protein~55 g
Carbs~80 g
Fat~60 g
Fiber~15 g
Sugar~40 g
Method
Step 1
Heat a large non-stick frying pan over a medium heat, add the desiccated coconut and cook for 3-4 mins until toasted; remove to a plate.
Step 2
Put the pan back on the heat and add the oil. Once hot, add the ginger, garlic and chilli and cook for 1-2 mins, until fragrant. Add the sugar, tamarind paste, fish sauce and soy sauce and stir to combine.
Step 3
Add the toasted coconut, chopped peanuts and prawns, and cook for 3-4 mins, or until the prawns are pink and cooked through and the sauce has thickened slightly. Add a splash of water if the pan looks a little dry. Transfer to a serving bowl.
Step 4
Arrange the lettuce leaves on a serving platter and set on the table alongside the sticky tamarind prawns and a bowl of sliced salad onions, ready to assemble and season to taste.
