Prawn Cocktail and Cucumber Lettuce Cups

Charmaine Lu -
  • 1 sliced shallot
  • 1 tbsp white wine vinegar
  • 80ml mayo
  • 1 tbsp hot sauce
  • 1 tsp Thai fish sauce
  • 1 tsp lemongrass paste
  • ½ cubed cucumber
  • 300g cooked and peeled small prawns
  • 3 Little Gem lettuce, leaves separated
  • 50g crispy onions
  • Mix the shallots with the vinegar in a small bowl with a pinch of salt and sugar. Set aside and leave to pickle.
  • Mix the mayo, hot sauce, lemongrass and fish sauce to combine. Add the cucumber cubes and the prawns, mix to coat, then spoon heaps of the prawn mixture into the lettuce leaf ‘cups’. Top with the quick-pickled shallots and a scattering of crispy onions, and serve immediately.
15 mins
4 serving