Sweet and spicy prawn lettuce cups with pickled carrot and kohlrabi

lunch · ⏱ 18 min · 4 portions · 17.0 g carbs / portion · allergens: crustaceans, egg, milk, mustard, peanut

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
http://flowcooking.food/en-us/recipe/310/sweet-and-spicy-prawn-lettuce-cups-with-pickled-carrot-and-kohlrabi/