Thai-style Lettuce Cups with Sticky Tamarind Prawns
By OcadoLife
Published on 21 March 2022
These Thai-style Lettuce Cups with Sticky Tamarind Prawns are a fun and tasty sharing dish. Created by recipe developer and private chef Sonali Shah, they’re inspired by Thai snack miang kham, which translates as ‘one bite wrap’. Here, the traditional betel leaves – a type of vine – have been swapped for gem lettuce. Pop all the elements on the table so everyone can assemble their own.Time and servings
20 minsTotal time
20 minsCooking time
Ingredients
- 30 g of desiccated coconut
- 1 tbsp of vegetable oil
- 25 g of ginger, peeled and finely chopped
- 3 garlic cloves, crushed or grated
- 1 red chilli, finely chopped
- 25 g of light brown soft sugar
- 2 tbsp of tamarind paste
- 1 tbsp of fish sauce
- 1 tbsp of dark soy sauce
- 40 g of roasted peanuts, roughly chopped
- 165 g of raw king prawns
- 2 little gem lettuces, leaves separated
- 2 salad onions, finely sliced
Method
Step 1
Heat a large non-stick frying pan over a medium heat, add the desiccated coconut and cook for 3-4 mins until toasted; remove to a plate.Step 2
Put the pan back on the heat and add the oil. Once hot, add the ginger, garlic and chilli and cook for 1-2 mins, until fragrant. Add the sugar, tamarind paste, fish sauce and soy sauce and stir to combine.Step 3
Add the toasted coconut, chopped peanuts and prawns, and cook for 3-4 mins, or until the prawns are pink and cooked through and the sauce has thickened slightly. Add a splash of water if the pan looks a little dry. Transfer to a serving bowl.Step 4
Arrange the lettuce leaves on a serving platter and set on the table alongside the sticky tamarind prawns and a bowl of sliced salad onions, ready to assemble and season to taste.