Nothing says Australian summer season entertaining like recent seafood – and with these spicy prawn lettuce cups you’ll be properly nourished via your subsequent soiree.
Elements
- 500g cooked prawns, peeled and deveined
- 1 cup watermelon, pores and skin eliminated, finely diced
- 1 pink chilli, sliced (non-compulsory)
- ¼ cup crushed cashew nuts
- ¼ bunch coriander leaves, chopped
- 1-2 child cos, leaves separated and washed
Coconut Avocado Dressing
- ½ cup coconut milk + further if wanted
- 1 tbs soy sauce
- 1-2 tsp fish sauce
- 1 avocado, pores and skin and pip eliminated, diced
- 1 tbs lime juice
- 1 clove garlic, crushed
- 1 tsp Bioglan Internal Glow Powder
Methodology
Step 1.
To make the dressing, mix all components in a meals processor or blender, including further coconut milk till desired consistency is reached. Modify seasoning to style. Put aside within the fridge.
Step 2.
In a bowl, mix prawns, watermelon and chilli, then add cashews and coriander.
Step 3.
High every lettuce leaf with a scoop of the prawn and watermelon combination and drizzle with coconut avocado dressing. End with further chilli slices and recent coriander.
Makes 6-12
