Lunch · Southeast asian
Thai-style prawn and herb lettuce cups
Prawns cooked with garlic and chili, dressed with lime and fish sauce, and piled into lettuce cups with cucumber, carrot and fresh herbs.
- Serves
- 2
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 4 lettuce cupss- 400 g shrimp, peeled and deveined
- 2 garlic cloves, minced
- 10 g red chili, sliced
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 150 g cucumber, julienned
- 100 g carrot, julienned
- 40 g red onion, thinly sliced
- 15 g fresh mint leaves
- 15 g fresh cilantro
- 120 g romaine lettuce leaves
Method
Heat a non-stick pan over medium-high heat with 2 tbsp water. Add the prawns, garlic and chili and cook for 3 to 4 minutes, turning, until pink and cooked through.
Take the pan off the heat and stir in the lime juice and fish sauce.
Toss the cucumber, carrot, onion, mint and cilantro together.
Fill the lettuce leaves with the vegetables and herbs, top with the prawns and spoon over the pan juices.