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Sweet and spicy prawn lettuce cups with pickled carrot and kohlrabi

Sticky sweet and spicy prawns tucked into crisp lettuce cups.
Bright pickled carrot and kohlrabi slaw cuts through the heat.
Lime, herbs and creamy sour cream finish it fresh and crunchy.

lunch ⏱ 18 min 420 kcal / portion 17.0 g carbs / portion (estimated) crustaceanseggmilkmustardpeanut 🔗 Original source

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Sweet and spicy prawn lettuce cups with pickled carrot and kohlrabi
v3 · rb0e705f985 20260727Z1751 165 g pickled carrot and kohlrabi slaw 495 g king prawn 3 tbsp vegetable oil 2 pieces little gem lettuce sour cream to taste 0.5 pieces red onion roasted peanut to taste lime wedge to taste 🔪 drain the pickled carrot and kohlrabi slaw, pressing to extract the brine blitz the king prawns until finely chopped 🍳 heat the vegetable oil in a large non-stick frying pan on high heat 🍳 ⏱ 3 min cook the chopped prawns until pink, breaking them up and stirring regularly 🍳 ⏱ 5 min simmer the prawns with the reserved pickling brine, caster sugar and fine sea salt until sticky and lightly caramelised 🌀 stir through the Thai basil leaves and coriander leaves separate the little gem lettuce into cups 🔪 slice the red onion thinly 🔪 roughly chop the roasted peanuts prepare lime wedges build the lettuce cups with the spicy prawns 🍽 top the lettuce cups with sour cream, red onion, peanuts and lime wedges Spicy Prawn Lettuce Cups 🎉 25 g caster sugar fine sea salt to taste 15 g thai basil leaf 10 g coriander leaf pickled carrot and kohlrabi slaw caster sugar, fine sea salt thai basil leaf, coriander leaf sour cream
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Preparation steps

  1. drain the pickled carrot and kohlrabi slaw, pressing to extract the brine
  2. blitz the king prawns until finely chopped
  3. heat the vegetable oil in a large non-stick frying pan on high heat
  4. cook the chopped prawns for 3 minutes until pink, breaking them up and stirring regularly
  5. simmer the prawns with the reserved pickling brine, caster sugar and fine sea salt for 5 minutes until sticky and lightly caramelised
  6. stir through the Thai basil leaves and coriander leaves
  7. separate the little gem lettuce into cups
  8. slice the red onion thinly
  9. roughly chop the roasted peanuts
  10. prepare lime wedges
  11. build the lettuce cups with the spicy prawns
  12. top the lettuce cups with sour cream, red onion, peanuts and lime wedges

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