70
Recipe by krazy kiwi Kookbox @krazykiwikookbox
Serves: 4
INGREDIENTS
- 1 teaspoon white sugar
- 1½ cups boiling water
- 4 teaspoons salt
- ¾ cup rice wine vinegar
- 2 tablespoons smooth peanut butter
- 2 tablespoons hoisin sauce
- 2 limes, juiced (1-2 tablespoons of juice)
- ½ cup coconut milk
- 1 garlic clove, crushed
- 1 teaspoon sambal oelek
- 1 teaspoon soya sauce
- 1 teaspoon brown sugar
- 300g frozen deshelled prawn tails
- boiling water – for the noodles
- 75g rice noodles
- 1 teaspoon sesame oil
- 12 soft lettuce leaves
- 2 carrots, peeled & cut into 2 mm match sticks or finely julienned
- 1 white Japanese radish (daikon) peeled and cut the same as carrots
- half a cucumber, julienned
- 30g mint
- 30g coriander
- 2 red chillies, finely sliced
- 60g peanuts, coarsely chopped
METHOD
- Defrost the prawns by putting them in a colander.
- Place the rice noodles in a bowl and pour boiling water over them, soak per packet directions. Rinse under cold water to prevent sticking then drain well and set it aside until you start building the lettuce cups.
- Pour 1.5 cups of boiling water, the rice wine vinegar, salt and white sugar into a bowl and stir to dissolve the sugar to make a pickling liquid.
- Add the carrots and Japanese radish to the pickling liquid and set aside.
- Whisk the peanut butter, hoisin sauce, lime juice, coconut milk, crushed garlic, sambal oelek, soya sauce and brown sugar in a bowl to make your Oriental Peanut sauce and set aside.
- Chop about half the prawns in bite-sized pieces and leave the rest whole.
- Heat a pan to medium-high heat with a drizzle of sesame oil and add the prawns, fry for 1-2 minutes.
- Drain the pickling liquid from the pickled vegetables (carrots and Japanese radish).
- Lay everything out on a platter for guests to assemble lettuce cups or assemble before serving.
- Assemble – here is our order: lettuce leaves, noodles first, the veg, the prawns, herbs down the side, drizzle with Oriental Peanut sauce, sprinkle with peanuts & chilli.
