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Ingredients
Method
- 1 shallot, sliced into rounds
- 1 tbsp white wine vinegar
- 80ml quality mayo
- 1 tbsp sriracha or similar
- 1 tsp Thai fish sauce
- 1 tsp lemongrass paste
- ½ cucumber, finely cubed
- 300g small prawns
- 3 Little Gem lettuces
- 50g crispy onions
- Mix the shallots with the vinegar and a pinch of salt and sugar, then set aside to pickle.
- Mix the mayo, sriracha, lemongrass and fish sauce. Add the cooked prawns and cucumber, then spoon into individual lettuce leaves. Top with the pickled shallots and sprinkle with crispy onions, and serve immediately.
15 mins
4 serving
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