thai prawn, mango and coconut lettuce parcels recipe

I love this when the weather's warm and sunny, piling the different ingredients on to individual lettuce leaves and then folding the leaves into parcels. A good way of smashing the coconut is once you have drained off the coconut milk (add to a smoothie) wrap the coconut into a tea towel and holding the ends securely, whack down onto a hard surface, preferably outside!


Serves: 8

for the dressing

  • 1 red finger chilli, deseeded, finely chopped
  • 1 lemongrass stalk, finely chopped
  • 1 shallot (about 40g), finely chopped
  • 30g fresh ginger, peeled and coarsely grated
  • 1 tablespoon Mirin
  • 5 tablespoons light soy sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon fish sauce
  • 2 teaspoons palm sugar

for the parcels

  • 32 Little Gem lettuce leaves (the larger ones), 4 lettuces
  • 80g fresh coconut
  • 40g unsalted peanuts, roasted
  • 2 shallots, peeled, finely sliced
  • 2 tablespoons red wine vinegar
  • 250g raw Atlantic prawns, peeled
  • 1 mango, peeled and chunked
  • 2 heaped tablespoons sesame seeds, dry fried
  • 1 heaped tablespoons poppy seeds, dry fried
  • 40g bunch fresh coriander, roughly chopped
  • 1 tablespoon olive oil


thai prawn, mango and coconut lettuce parcels

Remove the tough outer leaves of the lemon grass before slicing it finely and adding it to the dressing ingredients.

Put the sliced shallots into a bowl with the red wine vinegar and allow to marinade as you prepare the other ingredients. When ready to serve drain off the vinegar.

Put all the dip ingredients into a small mixing bowl and whisk well to combine.

Using a vegetable peeler, peel the fresh coconut into thin strips, dry fry until just starting to brown and place into a small serving bowl.

Roughly chop the roasted peanuts and put into a small serving bowl.

Mix together the dry fried sesame and poppy seeds in a small serving bowl.

Put the mango into a small serving bowl.

Put the roughly chopped fresh coriander into a bowl.

Wash the baby gem leaves in cold water, drain and then spin to dry them thoroughly

Put 1 tablespoon of olive oil into a frying pan and heat over a medium heat. Add the prawns and cook for 2-3 minutes until they start to change colour and are cooked all the way through. Put them into a bowl.

Pile all the different ingredients into their own mini bowls collected together on a big tray for the centre of the table.

This recipe featured in the Sarah Raven 2016 Calendar.

you may also like: