Prawn and butter lettuce wrap with apple horseradish sauce

Vanessa Lewis

Ingredients

2	Granny smith apples, peeled and cored (Main)
1 Tbsp	Horseradish
180 g	Cherry tomatoes, or 1 punnet
¼ cup	Coriander leaves
1	Lime, use the juice only
1 Tbsp	Extra virgin olive oil
1 Tbsp	Butter
300 g	Prawn cutlets (Main)
4	Wraps
8	Butter lettuces, or baby gem or cos (Main)
½	Telegraph cucumbers, sliced into batons

Directions

1. Slice the apples and place into a small pot, add 1 Tbsp water and cook slowly until soft.
2. Place the apples and horseradish into and blender and process until smooth then set aside.
3. Quarter the cherry tomatoes and place into a bowl and add the coriander, lime juice and olive oil. Mix to combine, season with salt flakes and pepper and set aside.
4. Heat a fry pan, add the butter then saute the prawns until just cooked.
5. To assemble the wraps, place the wraps on a clean bench, layer up the lettuce, cucumber, prawns, and tomatoes and then top with the apple horseradish sauce.
6. Roll up tightly and wrap as desired.