Vietnamese Prawn Lettuce Cups

January has been dry but certainly not boring in our house, I've been trying my god damn hardest to make sure that we do not get fed up of trying to eat healthily in 2014! Thankfully my resolve hasn't wavered yet, first wedding dress fitting tomorrow might have something to do with it (!) but also just having tasty food always helps! We made these Vietnamese prawn cups last weekend and they were so god damn tasty that I barely even noticed that I wasn't stuffing my face with the usual cheese and bread feast that tends to grace our table on a Saturday night. Ahhh the only thing that missing was a bottle of cold beer.... 

ps. don't be put off my the long ingredient list, this is really just an assembly job with the quickest bit of stir frying at the end!

Vietnamese Prawn Lettuce Cups

Serves 2


1tbsp coconut oil
150g frozen, defrosted, raw king prawns2cm piece of ginger, peeled and finely chopped2 garlic coves, finely chopped2 handfuls bean sproutsSplash soy sauceChopped coriander

1/4 small red cabbage, finely sliced2 small carrots, juliennedHalf small cucumber, julienned4 spring onions, julienned

2 small little gem lettuces, or one medium iceberg lettuce, leaves separated and washed

Chopped salted peanutsCrispy shallotsChopped corianderSriracha, or other hot sauce

Dipping Sauce;3tbsp soy sauce1tbsp rice wine vinegar1tbsp sugarPinch chilli flakesChopped spring onion or a scrape of crushed garlic


Make the dipping sauce first by combining all the ingredients and setting aside.

Make sure all your veggies are prepped and laid out in bowls, wash the cabbage and spin dry in a salad spinner and get all the little extras out on the table ready to go. Once the prawns are cooked, which happens very quickly, you want to be ready to eat straight away.

Once you are ready to eat, heat a large frying pan until hot and add the coconut oil. Once the coconut oil has melted and is hot throw in the garlic and ginger and stir fry for about a minute until fragrant but not burned or brown. Then throw in the prawns, the soy sauce, coriander and bean sprouts and stir fry for another couple of minutes until all the prawns have turned opaque. 

Serve the hot prawns inside the lettuce cups with as much of all the other fillings as you like, dipping into the sauce as you go.