Vietnamese Prawn & Papaya Lettuce Cups
25 min·Vietnamese
Vietnamese Prawn & Papaya Lettuce Cups
Ingredients
- 1 small green papaya*, peeled
- 200g (7 oz) cooked small prawns, peeled, deveined
- ¼ cup mint leaves
- ¼ cup coriander (cilantro)
- ¼ cup Thai basil leaves, plus extra to serve
- 2 tbsp lime juice
- 2 tbsp roasted peanuts, crushed
- lettuce leaves, to serve
- Nuoc cham dressing:
- 3 tbsp fish sauce
- 2 tbsp white vinegar
- 3 tbsp sugar
- 2 long red chillies, finely chopped
- 2 garlic cloves, finely chopped
Instructions
3 steps
- 1
For the nuoc cham dressing, place all the ingredients in a sealable jar. Seal and shake.
- 2
Use a julienne peeler or knife (watch those fingers!) to shred the green papaya into fine shards. In a large bowl, place the papaya shards, prawns, mint, coriander and Thai basil. Drizzle over half the dressing and squeeze over the lime juice.
- 3
Place lettuce leaves on a serving tray or platter. Spoon in the prawn and papaya salad. Sprinkle over the peanuts. Serve with the extra dressing on the side.
Progress
0 / 3 steps
