Vietnamese lettuce cups recipe

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  • Serves 6
  • 5 mins to prepare and 30 mins to cook
  • 144 calories / serving
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Vibrant and crunchy, these Vietnamese lettuce cups are filled to the brim with rice noodles, fragrant herbs and juicy prawns, and a tangy chilli-spiked dressing brings everything together beautifully.

  1. To make the dipping sauce, gently heat the vinegar and sugar in a small pan until the sugar has dissolved. Boil for 1 minute until thickened slightly, remove from the heat and set aside to cool. Stir in the cucumber, spring onion, fish sauce or soy sauce and the chilli.
  2. Cut the bases off the lettuces and separate the leaves, halving the large outer ones. Wash in a colander, and set aside to dry.
  3. Taking each leaf in turn, add a mound of noodles to each one, and then top with radish, carrot, mint, coriander and a couple of prawns. Repeat until all the ingredients are used up. You should be able to make between 18-24 wraps. Serve on a large platter with the dipping sauce.

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  • Ingredients

  • 2 little gem lettuces
  • 1 x 300g pack cooked rice noodles
  • 5 radishes, thinly sliced
  • 1 small carrot, thinly sliced or grated
  • handful mint, leaves picked
  • handful coriander, leaves picked
  • 2 x 160g packs cooked and peeled king prawns
  • For the dipping sauce

  • 4 tbsp rice wine vinegar
  • 6 tbsp golden caster sugar
  • 50g (2oz) cucumber, very finely diced
  • 1 spring onion, finely chopped
  • 1 tbsp Thai fish sauce or soy sauce
  • 1 red chilli, finely chopped
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  • Energy 614kj 144kcal 7%
  • Fat 0.5g 1%
  • Saturates 0.1g 1%
  • Sugars 15.6g 17%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 26.5g Protein 10.2g Fibre 1.4g

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