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 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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