Gunpowder Prawns in Lettuce Cups

These lettuce cups make a striking appetiser or party nibble with a decent level of spicy heat kicked up by our Gunpowder Hot Garlic Pickle. This easy recipe requires very little hand-on time or cooking and they can be made in advance, making them ideal for entertaining.

Buy Gunpowder Hot Garlic Pickle

Course Appetizer, Salad, Side Dish, Snack

Cuisine Asian

Keyword Prawn Starter

Servings 3

Ingredients

Ingredients serves 2-3
150 g Raw king prawns
3 tbsp Coconut milk
1 ½ tbsp Gunpowder Hot Garlic Pickle
1 Little Gem lettuce
¼ Red pepper

Instructions

Whisk the coconut milk, Gunpowder Pickle and a pinch of salt together in a bowl
Butterfly the prawns by slicing along the back of each one using a sharp knife
Add them to the bowl, mix briefly then cover and leave to marinate in the fridge for at least 1 hour (but up to 4)
Separate 6 good sized leaves from the lettuce, then wash & dry them using kitchen towel
Dice the red pepper finely
When ready to cook remove the prawns from the marinade (do not discard it)
Heat a small amount of oil in a frying pan and cook the prawns on one side for 2 minutes, then turn them over and cook for another 1-2 minutes until fully cooked. Remove from the pan and set aside to cool
Pour the marinade into the pan and bring up to a boil. Let simmer for 1-2 minutes until beginning to thicken slightly. Pour into a bowl and allow to cool for 5 minutes
When ready to serve, scatter ½ of the red pepper over the salad leaves, divide the prawns between them then top with the remaining red pepper
Serve with small bowls of the sauce alongside for diners to drizzle the sauce over each lettuce cup
Serving Suggestion
These lettuce cups make fun party nibbles or an exciting appetiser – serve them with a glass of deliciously dry sparkling wine.