Ingredients for Prawns Noodles In Lettuce Cups
- Vermicelli
- 150g raw prawns
- 1/2 cup finely sliced carrot
- 2 shallots, finely sliced
- Snow Pea Sprouts
- 2 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- Butter Lettuce Leaves
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How to Make Prawns Noodles In Lettuce Cups
- Cook noodles: Place 75g dried rice noodles in a large heatproof bowl. Cover with boiling water and let stand for 5 minutes. Drain well under cold running water.
- Prepare the prawns: Cook 150g raw prawns until pink and opaque. Set aside to cool slightly. You can quickly pan-fry, steam or boil them.
- Prep the veggies: Finely slice 1/2 cup carrot and 2 shallots. Add 1/2 cup bean sprouts.
- Make the dressing: In a small bowl, whisk together 2 tablespoons sweet chili sauce, 1 tablespoon lime juice, and 1 teaspoon fish sauce.
- Combine everything: In a large bowl, gently combine the cooked noodles, prawns, carrot, shallots, and bean sprouts.
- Dress the noodles: Pour the sweet chili dressing over the noodle mixture and toss gently to coat.
- Assemble & serve: Divide 6-8 large lettuce leaves (e.g., butter lettuce or romaine) among serving plates. Spoon the noodle mixture into the lettuce cups. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
8g
Fat
0g
Carbs
10g
