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Prawn Loaded Lettuce Cups

Recipe

Succulent prawns in a bed of fresh, zesty veg wrapped in crunchy lettuce.  

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 10 minutes

Mediterranean   |   Main   |    Pescatarian

  

Ingredients

  • 2 x 150g packs King Prawns, cooked and peeled
  • 1 Lemon, juiced
  • 2 Limes, juiced
  • 25ml Peri Peri Mayonnaise
  • 10ml Greek Yogurt
  • 2 tsp Smoked Paprika
  • 6g Fresh Coriander
  • ½ tsp Chilli Powder
  • 1 Green Pepper
  • 1 Fresh Corn on the Cob
  • 2 Red Onions
  • 150g Radishes
  • 150g Cherry Tomatoes
  • 1 Large Ripe Avocado
  • 2 Little Gem Lettuces

  

Method

  1. Drain and pat dry the prawns and put them into a bowl.
  2. Chop half the coriander and mix with half of the lemon juice.
  3. Add this to the prawns along with the chilli powder and mix well.
  4. Cover and put in the fridge for 40 minutes to marinate.
  5. In a bowl, mix the peri peri mayonnaise with the yogurt, half of the lime juice,   the remaining lemon juice and the smoked paprika.
  6. Peel the onions and cut into slices. Cut the pepper into small chunks.
  7. Cut the kernels off the corn.
  8. Griddle the onion, pepper and corn until charred and smoky and allow to cool.
  9. Wipe the radishes and cut into small chunks. Cut the tomatoes into quarters.
  10. Halve the avocado, scoop out the flesh, discard the stone and chop the flesh into small chunks. In a bowl, combine with the remaining lime juice.
  11. Chop the remaining coriander.
  12. Combine the radishes, tomatoes, onions, corn, peppers, coriander and avocado together in a bowl.
  13. Strip the leaves off the lettuces and wipe.
  14. Serve the prawns alongside the smoky vegetables and peri peri dip.
  15. Top the leaves with the vegetables and prawns and enjoy.