Serves 4-6
adjust servings:

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For the dipping sauce:

For the lettuce cups:

  1. In a small pan, gently heat the vinegar and sugar until the sugar has dissolved. Boil for one minute until slightly thickened, then remove from the heat and set aside to cool. Stir in the cucumber, spring onion, fish sauce and chilli. Set aside.
  2. Cut the bases from the lettuces and separate the leaves, halving the large outer ones. Wash and set aside to dry on some kitchen paper.
  3. To serve, place a small mound of noodles in each lettuce leaf and top with some radish, carrot, mint, coriander and two prawns. Repeat until all the ingredients are used up; you should be able to make around 20 cups. Serve on a platter with the dipping sauce.

Note: Dark soy sauce can be used as an alternative to fish sauce, if you wish.

Nutrition Facts

Per serving: 51kcals, 0.3g fat (0.1g saturated), 7.5g carbs (3g sugars), 3.8g protein, 0.5g fibre, 0.112g sodium

Gluten-freeDairy-freeCanapésLow sugarDiabetic-friendlyLow carbCholesterol-friendly recipesLunch & snacksLow-fatHigh-proteinCuisinesMake it Healthy

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