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.
- 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.
- Cut the bases off the lettuces and separate the leaves, halving the large outer ones. Wash in a colander, and set aside to dry.
- 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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