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  1. Recipes
  2. Thai-style Lettuce Cups with Sticky Tamarind Prawns
Thai-style Lettuce Cups with Sticky Tamarind Prawns

By OcadoLife
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…
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Time and servings

Total time
Cooking time

Ingredients

13 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.