Serves: 2 | Prep: 5 minutes | Cooking: 5-10 minutes | Dairy Free – Gluten Free
INGREDIENTS
250g prawns, shelled and deveined, roughly chopped
1 teaspoon sesame oil
1cm knob ginger, finely grated
1 garlic clove, finely crushed
1 tablespoon tamari soy sauce
1 large red chilli, seeds removed and finely chopped
¼ bunch coriander, washed and finely chopped, including the stems
¼ bunch mint, chopped
½ avocado, pip removed, diced
2 tablespoons raw cashews, roughly chopped
1 lime, cut into wedges
4 iceberg lettuce leaves, as cups
SHOPPING LIST
250g prawns
1cm knob ginger
1 garlic clove
1 large red chilli
1 bunch coriander
1 bunch mint
1 avocado
50g raw cashew, roughly chopped
1 lime
1 iceberg lettuce
Tamari soy sauce
Sesame oil
UTENSILS LIST
Sharp knives
Bowl
Large frying pan
Serving plates
Grater
Measuring cups/spoons
METHOD
- Marinate the prawns in a bowl with sesame oil, soy, garlic, ginger and chilli. In a large pan, cook the prawns
for about 5 minutes. Leave to cool. - Once cooled, roughly chop them and place in a large bowl with the avocado, coriander and mint, and mix through.
- Serve in a lettuce cup with a couple of spoonfuls of the prawn mixture topped with the chopped cashews
and a squeeze of lime.
Tip: Can use scallops in place of prawns if preferred.