Thai prawn, mango and coconut lettuce parcels recipe

Posted in June, July, August, September, All Recipes, Summer, on

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!

For 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

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.

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