Danish-Style Prawn Lettuce Cups
Danish-Style Prawn Lettuce Cups



  • 150g cooked and peeled king prawns
  • 100g soured cream
  • ½ lemon, zest and juice
  • ½ red onion, finely diced
  • 1 tsp horseradish sauce
  • 10g chopped dill
  • 8 Little Gem lettuce leaves
  • Gently mix the cream into the peeled king prawns to coat, then add the lemon zest, lemon juice, red onion, horseradish and chopped dill to the mixture and stir to combine. Add a pinch of sea salt and some cracked black pepper, and stir again.
  • Lay the Little Gem leaves on a serving platter. Spoon the prawn and cream mixture into the lettuce leaves, then sprinkle with some extra dill and black pepper, and serve with more lemon wedges for squeezing.
10 mins
4 serving

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