Introduction
Cooking is not just about following a recipe, but also about understanding the ingredients that bring flavors and textures to the dish. This article will break down the key ingredients needed to create delicious lettuce cups filled with prawns, vibrant vegetables, and a flavorful Vietnamese peanut sauce. Each component plays a vital role, ensuring that every bite is a burst of taste and freshness.
Detailed Ingredients with measures
The Lettuce Cups:
300g / 10 oz peeled whole cooked prawns/shrimp, medium (600g/1.2lb unpeeled whole prawns – this is what I use) – Note 1
75g / 2.5 oz dried vermicelli noodles (or glass noodles or rice)
12 large or 16-20 small lettuce leaves (I used baby cos/romaine), e.g., iceberg, butter lettuce
Veg and Herbs:
1 batch quick pickled carrots and daikon, below *recommended* OR 2 carrots finely julienned (use plain)
2 cups beansprouts
2 cucumbers, julienned
2 cups mint leaves
2 cups coriander/cilantro sprigs (sub with chives + extra mint)
3 birds eye red chilli, finely sliced (optional)
1/4 cup roasted peanuts, finely chopped (recommended)
Vietnamese Peanut Sauce:
2 tbsp natural peanut butter, smooth (i.e., not sweetened) – Note 2
2 tbsp hoisin
1 – 2 tbsp lime juice, sub rice vinegar
1/3 cup LOW FAT coconut milk (Note 3)
1 large garlic clove, finely grated
1 tsp+ sambal oelek (or other chilli sauce/paste of choice), can omit (adjust to taste)
1 tsp dark soy (Note 4)
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, 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 (sub apple cider vinegar)
Prep Time
Approximately 15 minutes, plus 2 hours for pickling vegetables.
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Yield: Serves 4-6 people
Note: The above preparation and cooking times may vary based on your comfort level and experience in the kitchen. Enjoy the assembly of your flavorful lettuce cups!
Detailed Directions and Instructions
Pickle the Vegetables
In a bowl, combine 1 1/2 cups of boiling water, 4 tsp of cooking salt, and 1/2 cup of white sugar. Stir until both the salt and sugar are dissolved. Then, add 3/4 cup of rice wine vinegar to the mixture. Submerge 2 medium carrots (cut into 2 mm batons) and 1/2 large white radish (daikon, cut similarly) in the pickling liquid. Allow them to sit for 2 hours. Afterward, drain the vegetables and set them aside for the recipe or store in the fridge submerged in the liquid.
Prepare the Peanut Sauce
In a bowl, mix together 2 tbsp of natural peanut butter, 2 tbsp of hoisin, 1 to 2 tbsp of lime juice (start with 1 tbsp), 1/3 cup of low fat coconut milk, 1 finely grated large garlic clove, 1 tsp+ of sambal oelak (chilli sauce, optional), 1 tsp of dark soy, 1 tsp of white sugar, and 1/2 tsp of cooking salt. Set aside for the flavors to meld while preparing the rest.
Prepare the Prawns
Cut 300g of cooked prawns in half horizontally and remove the vein.
Prepare the Noodles
Soak 75g of dried vermicelli noodles in boiling water according to package directions. Once soaked, rinse the noodles under cold water to prevent stickiness, then drain thoroughly.
Lay Out the Ingredients
Arrange everything on a large platter or in small bowls. Pile the vegetables, prawns, noodles, herbs, and any other ingredients for everyone to help themselves.
Assemble the Lettuce Cups
To assemble, take a large or small lettuce leaf and layer the ingredients in the following order: noodles first, then the vegetables (like pickled carrots and bean sprouts), followed by prawns. Stuff herbs such as mint and coriander down the side, drizzle with peanut sauce, and sprinkle with chopped peanuts and finely sliced chilli if desired. Bundle the lettuce leaf and take a bite!
Notes
Note on Prawns
You can cook your own prawns by tossing 300g of raw peeled prawns with a little salt and pepper. Preheat oil in a non-stick pan over high heat and cook each side for approximately 1.5 to 2 minutes, depending on the size, before removing them from the heat.
Note on Peanut Butter
Natural peanut butter contains just peanuts without added sugar or salt, providing a more intense flavor and a runnier texture ideal for sauces. If using regular peanut butter spread, the sauce will be thicker and may have a slightly different flavor.
Note on Coconut Milk
Using low fat coconut milk creates a thinner sauce. If you only have full fat coconut milk, use 1/4 cup and top up with water to achieve the desired consistency.
Note on Soy Sauce
Dark soy sauce provides a richer flavor and darker color for the sauce. You can substitute it with light or all-purpose soy sauce if needed.
Leftover Storage
The peanut sauce can be stored in the refrigerator for up to 4 days or frozen for 3 months. The pickled vegetables last for weeks in the fridge.
Cook techniques
Quick Pickling
To quick pickle vegetables, dissolve sugar and salt in boiling water, then mix in rice wine vinegar. Submerge the prepared vegetables and let them sit for at least 2 hours to achieve desired tartness.
Preparation of Peanut Sauce
Combine natural peanut butter, hoisin sauce, lime juice (or rice vinegar), low-fat coconut milk, grated garlic, sambal oelek (if using), dark soy sauce, sugar, and salt in a mixing bowl. Mix thoroughly and allow the flavors to meld.
Preparing Prawns (Shrimp)
For using cooked prawns, simply cut them in half horizontally and remove any veins. If starting with raw prawns, toss them with salt and pepper, preheat oil in a non-stick pan, and cook for 1.5 to 2 minutes on each side.
Noodle Preparation
Soak the dried vermicelli noodles in boiling water according to package directions. Rinse under cold water to prevent stickiness, then drain well.
Assembling Lettuce Cups
For assembly, place a lettuce leaf on a plate, followed by a portion of soaked noodles, then add the pickled vegetables, prawns, and fresh herbs. Drizzle with peanut sauce and sprinkle with chopped peanuts and chili before folding and enjoying.
FAQ
Can I use other types of noodles instead of vermicelli?
Yes, you can substitute vermicelli noodles with glass noodles or rice noodles, based on personal preference.
What alternatives can I use for peanut butter?
Natural peanut butter is ideal, but you can use regular peanut butter spread for a thicker sauce. Just keep in mind it may alter the flavor slightly.
How long do the quick pickled vegetables last in the fridge?
Quick pickled vegetables can last for several weeks when stored in the refrigerator submerged in their pickling brine.
Can I make the peanut sauce in advance?
Yes, the peanut sauce can be made in advance and stored in the fridge for up to 4 days, or frozen for up to 3 months.
What if I have leftover peanut sauce?
Leftover peanut sauce can be stored in an airtight container in the fridge or freezer. It is a versatile condiment that can be used with other dishes.
Conclusion
The Lettuce Cups with prawns and vibrant vegetables offer a fresh and light dining experience, perfect for gatherings or a healthy meal at home. The combination of textures and flavors, complemented by the Vietnamese peanut sauce, creates a delightful dish that can be easily customized to suit individual tastes.
More recipe suggestions and combination
Shrimp Tacos
Replace lettuce cups with soft corn tortillas and use similar fillings of shrimp, pickled veggies, and avocado.
Vegetarian Lettuce Wraps
Substitute shrimp with marinated tofu or tempeh and add more vegetables like bell peppers and mushrooms.
Sushi Rolls
Use the same ingredients to make sushi rolls, with shrimp, cucumber, and pickled veggies wrapped in nori.
Spring Rolls
Fill rice paper wrappers with shrimp, vermicelli, fresh herbs, and a dip of peanut sauce for a fun twist.
Quinoa Salad Bowls
Mix quinoa with the same vegetables and herbs, topped with shrimp and drizzled with peanut sauce for a filling healthy meal.
Grilled Chicken Lettuce Cups
Swap shrimp for grilled chicken, and add the same sauce and toppings for a different flavor profile.
Rice Paper Salad
Use the same ingredients to create a rice paper salad instead of wraps, allowing for an easier eating experience with a dressing of peanut sauce.
Asian Noodle Salad
Create an Asian noodle salad with vermicelli, prawns, vegetables, and a dressing similar to the peanut sauce for a cold dish.
