Vietnamese lettuce cups

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116
Serves 4-6
For the dipping sauce:
4 tbsp rice wine vinegar
6 tbsp light brown sugar
50g cucumber, very finely chopped
1 spring onion, finely chopped
1 tbsp fish sauce
1 red chilli, finely chopped

For the lettuce cups:
2 little gem lettuces
1 x 300g cooked rice noodles
5 radishes, thinly sliced
1 small carrot, shredded
2 tbsp fresh mint, chopped
2 tbsp fresh coriander, chopped
300g cooked king prawn
  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.


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