Zoe’s Prawn Lettuce Cups with Coconut Avocado Dressing

9 December, 2018 . 0

Nothing says Australian summer entertaining like fresh seafood – and with these spicy prawn lettuce cups you’ll be well nourished through your next soiree.

Ingredients

500g cooked prawns, peeled and deveined
1 cup watermelon, skin removed, finely diced
1 red chilli, sliced (optional)
¼ cup crushed cashew nuts
¼ bunch coriander leaves, chopped
1-2 baby cos, leaves separated and washed

Coconut Avocado Dressing

½ cup coconut milk + extra if needed
1 tbs soy sauce
1-2 tsp fish sauce
1 avocado, skin and pip removed, diced
1 tbs lime juice
1 clove garlic, crushed
1 tsp Bioglan Inner Glow Powder

Method

Step 1.
To make the dressing, combine all ingredients in a food processor or blender, adding extra coconut milk until desired consistency is reached. Adjust seasoning to taste. Set aside in the fridge.

Step 2.
In a bowl, combine prawns, watermelon and chilli, then add cashews and coriander.

Step 3.
Top each lettuce leaf with a scoop of the prawn and watermelon mixture and drizzle with coconut avocado dressing. Finish with extra chilli slices and fresh coriander.

Makes 6-12