Prawns Noodles In Lettuce Cups Recipes

SHRIMP MANGO LETTUCE CUPS

Shrimp Mango Lettuce Cups image

Provided by Ree Drummond : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Zest of 1 lemon and juice of 1/2 lemon
1 clove garlic, grated
1/2 cup olive oil
Handful fresh cilantro, chopped
24 cooked jumbo shrimp, chilled
2 avocados, cut into large chunks
1 mango
1/2 small red onion, thinly sliced
Kosher salt and freshly ground black pepper
6 Bibb or butter lettuce cups
Minced fresh chives, for serving

Steps:

In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
Add the avocado to the bowl with the rest of the dressing.
Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.

MINCED CHICKEN & PRAWN LETTUCE PARCELS

Minced chicken & prawn lettuce parcels image

These bite-sized lettuce cups are packed with fresh Asian flavours such as lemongrass and chilli - perfect as a light starter or canapés

Provided by Good Food team

Categories Buffet, Canapes, Snack, Starter

Time 40m

Yield Serves 6 (makes 8-10 parcels)

Number Of Ingredients 15

Ingredients

50g glass noodles
2 tbsp vegetable oil
3 garlic cloves , finely chopped
1 bird's-eye chilli , finely chopped (seeds removed if you like it less hot)
2 lemongrass stalks, finely chopped (tender parts only, see 'Tip')
10 green beans , finely chopped
1 medium carrot , finely chopped
140g minced chicken
140g raw prawns , peeled and chopped
1 ½ tbsp oyster sauce
1 tbsp fish sauce
½ tsp rice wine vinegar
2 Baby Gem lettuces or 1 iceberg
140g roasted peanuts , coarsely crushed
lime wedges, to serve

Steps:

Soak the glass noodles in boiling water and leave for 5 mins, then drain and run under cold water. Using scissors, cut into little pieces. Heat the oil in a wok, add the garlic, chilli and lemongrass and fry until fragrant. Add the green beans and carrot, and stir-fry for 2 mins until the vegetables lose their rawness but maintain their crunch.
Add the chicken mince and break into small pieces with a wooden spoon while mixing with the vegetables. Once the chicken turns opaque and starts to cook through, add the prawns. Season with oyster and fish sauce, and pepper, and cook for 1-2 mins.
Add the noodles, mix well, cook for 1 min more making sure that the chicken and prawns are cooked. Add the rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 mins.
Peel the leaves off the lettuce carefully. If using iceberg lettuce, use scissors and, following the curve of the leaf, cut away the green floppy edge. You will be left with a firmer section, which acts like a cup. Spoon the chicken mixture onto the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice all over before serving.

Nutrition Facts : Calories 271 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium

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