Introduction
The delightful dish of lettuce cups offers a refreshing and vibrant way to enjoy prawns (or shrimp) and a bounty of fresh vegetables, making it perfect for a light meal or appetizer. Paired with a rich and nutty Vietnamese peanut sauce, these cups are bursting with flavor and texture. Let’s dive into the detailed ingredients that will make this dish a feast for the senses.
Detailed Ingredients with measures
Lettuce Cups:
– 300g / 10 oz peeled whole cooked prawns/shrimp, medium (600g/1.2lb unpeeled whole prawns)
– 75g / 2.5 oz dried vermicelli noodles (or glass noodles or rice)
– 12 large or 16-20 small lettuce leaves (recommended: baby cos/romaine, iceberg or butter lettuce)
Veg and Herbs:
– 1 batch quick pickled carrots and daikon (recommended) or 2 carrots finely julienned (plain)
– 2 cups beansprouts
– 2 cucumbers, julienned
– 2 cups mint leaves
– 2 cups coriander/cilantro sprigs (or substitute with chives and extra mint)
– 3 birds eye red chilies, finely sliced (optional)
– 1/4 cup roasted peanuts, finely chopped (recommended)
Vietnamese Peanut Sauce:
– 2 tbsp natural peanut butter, smooth (not sweetened)
– 2 tbsp hoisin sauce
– 1-2 tbsp lime juice (or substitute with rice vinegar)
– 1/3 cup low fat coconut milk
– 1 large garlic clove, finely grated
– 1 tsp+ sambal oelak (or other chili sauce/paste, optional)
– 1 tsp dark soy sauce
– 1 tsp white sugar
– 1/2 tsp cooking salt / kosher salt
Quick Pickled Vegetables:
– 2 medium carrots, peeled and cut into 2 mm / 1/10″ batons
– 1/2 large white radish (daikon), peeled and cut the same as carrots
– 1 1/2 cups boiling water
– 1/2 cup white sugar
– 4 tsp cooking salt / kosher salt
– 3/4 cup rice wine vinegar (or substitute with apple cider vinegar)
Prep Time
Preparation will take approximately 30 minutes to get all your ingredients ready.
Cook Time, Total Time, Yield
Cook time is around 10 minutes, bringing the total time for this recipe to about 40 minutes. This recipe yields approximately 4 servings.
Detailed Directions and Instructions
Pickle the Vegetables
Put the boiling water, salt, and sugar in a bowl. Mix until dissolved, then add the rice wine vinegar. Submerge the cut carrots and daikon in the mixture and leave for 2 hours. After pickling, drain the vegetables and set aside for use in the recipe.
Prepare the Peanut Sauce
In a mixing bowl, combine the natural peanut butter, hoisin, lime juice, low fat coconut milk, finely grated garlic, sambal oelak, dark soy, white sugar, and cooking salt. Stir well and set aside to allow the flavors to meld while you prepare the platter. Start with 1 tablespoon of lime juice, adding more if a tarter flavor is desired.
Prepare the Prawns
Slice the cooked prawns in half horizontally and remove the vein from each piece.
Cook the Noodles
Soak the dried vermicelli noodles in boiling water according to the package instructions. Once soaked, rinse the noodles under cold water to prevent stickiness, then drain thoroughly.
Assemble the Platter
Arrange all the ingredients—lettuce leaves, noodles, vegetables, prawns, herbs, peanuts, and sliced chili—on a large platter or in individual bowls, allowing everyone to help themselves.
Assemble the Lettuce Cups
To create your lettuce wrap, place a lettuce leaf on your plate. Add the soaked noodles first, followed by the pickled vegetables, bean sprouts, and prawns. Stuff herbs like mint and coriander down the side, drizzle with peanut sauce, and sprinkle with chopped peanuts and sliced chili. Bundle the lettuce and take a bite!
Notes
Ingredient Preparation
You can cook your own prawns by tossing 300g of raw peeled prawns with a little salt and pepper. Sear them in a preheated non-stick pan on high for 1.5 to 2 minutes on each side, depending on their size.
Peanut Butter Recommendation
Natural peanut butter consists of only peanuts, with no sugar or salt added. It has a more intense flavor and a runnier consistency compared to regular spreads, making it ideal for sauces. If using a spread with sugar, expect a thicker sauce with a slightly less pronounced peanut taste.
Coconut Milk Substitution
Using low-fat coconut milk will result in a thinner sauce. If only full-fat coconut milk is available, use 1/4 cup and top up with water to achieve the desired consistency.
Soy Sauce Options
Dark soy sauce has a more intense flavor compared to regular or light soy sauce, providing a darker color to the sauce. Light soy can be substituted if dark soy is unavailable.
Storage of Leftovers
The peanut sauce can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. For the pickled vegetables, they can last for weeks when stored properly in the fridge.
Cook techniques
Quick Pickling
The process involves dissolving sugar and salt in boiling water and mixing it with rice wine vinegar. Submerge your cut vegetables in this mixture for enhanced flavor and a tangy crunch.
Soaking Noodles
Soak dried vermicelli or glass noodles in boiling water according to the package instructions. This rehydrates them, making them soft and ready for use in your lettuce cups.
Preparing Shrimp
For cooked prawns, simply cut them in half horizontally and remove the vein for a better presentation. For raw, season lightly with salt and pepper, then cook in a hot non-stick pan until pink and opaque.
Making Peanut Sauce
Combine natural peanut butter, hoisin sauce, lime juice, low-fat coconut milk, garlic, sambal oelek (if using), dark soy sauce, sugar, and salt. This mixture should be blended well to ensure a smooth and cohesive sauce.
Assembling Lettuce Cups
Start with a lettuce leaf as your base, layering with noodles, vegetables, prawns, herbs, and a generous drizzle of peanut sauce. Finish with a sprinkle of chopped peanuts and sliced chili, then wrap and enjoy.
FAQ
Can I use other types of noodles?
Yes, you can substitute dried vermicelli with glass noodles or rice noodles as per your preference.
How long do the quick pickled vegetables last?
They can be stored in the fridge submerged in the pickling liquid for several weeks.
What can I substitute for natural peanut butter?
You can use peanut butter spread, but it will be thicker and less intense in flavor.
Can I use other proteins instead of prawns?
Yes, feel free to substitute prawns with cooked chicken, tofu, or any other protein of your choice.
How should I store leftover peanut sauce?
Leftover peanut sauce can be kept in the fridge for up to 4 days or in the freezer for about 3 months.
Conclusion
The lettuce cups filled with prawns, fresh vegetables, and herbs, paired with a rich peanut sauce, create a delicious and vibrant dish that is perfect for sharing. The combination of textures and flavors makes these wraps not only satisfying but also a delightful way to enjoy a healthy meal. The quick pickled vegetables add a tangy crunch, enhancing the overall experience. Enjoy assembling and personalizing each cup to your liking for a refreshing dining experience.
More recipes suggestions and combination
Substituting Proteins
Try using grilled chicken, tofu, or beef strips as alternatives to prawns for a different protein source.
Vegetarian Option
Replace prawns with marinated mushrooms or crispy tofu, and add more vegetables like bell peppers and zucchini.
Asian-Inspired Variations
Incorporate other Asian ingredients such as kimchi, sesame seeds, or chopped scallions for added flavor.
Fruit Additions
Enhance the wraps with slices of mango or avocado for a tropical twist.
Different Sauces
Experiment with hoisin sauce, sriracha, or a sesame vinaigrette instead of peanut sauce for different dressing options.
Spice Levels
Adjust the heat by adding more chilies, using spicy peanut sauce, or incorporating a spicy mango salsa.
Sides and Accompaniments
Serve alongside steamed rice or quinoa, or pair with a side salad featuring sesame dressing for a complete meal.
Meal Prep Version
Prep the fillings and sauce ahead of time and assemble just before serving for an easy weeknight dinner option.
