Lettuce wraps are basically just salads you eat with your hands. These wraps have juicy prawns, fresh mango, flavourful basmati rice, and a spicy peanut sauce that's sure to be finger lickin' good.
Author: Chelsea
Recipe type: Main
Serves: 4
Ingredients
Sauce:
½ cup smooth peanut butter
½ cup hot water
1 garlic clove, minced
½ - 1 Tbsp chili garlic sauce (or Sriracha)
½ Tbsp Thai red curry paste
½ Tbsp coconut oil, room temp
.
1 cup basmati rice
1½ cups vegetable stock
2 Tbsp coconut oil
2 tsp fish sauce
½ red onion, finely diced
2 garlic cloves, minced
1 lb large prawns, peeled
1 large mango, finely diced
⅓ cup cilantro, chopped
Crispy chow mein noodles, to serve
Iceburg lettuce leaves, to serve
Instructions
To make sauce, combine all sauce ingredients in a medium bowl and whisk until smooth. Refrigerate until ready to use.
Cook rice according to package directions, substituting the water for vegetable stock (this gives the rice a deeper flavour).
Once rice has cooked, heat coconut oil and fish sauce in a medium skillet over medium-high heat. Saute onion and garlic until softened, about 5 minutes. Add in prawns and cook for 3-5 minutes until fully cooked.
Serve each lettuce leaf/wrap with spicy peanut sauce, prawn mixture, and mangoes. Top with cilantro and crispy chow mein noodles.
Recipe by Port and Fin at https://portandfin.com/prawn-lettuce-wraps-with-a-spicy-peanut-sauce/