A crisp and tasty combo, these lettuce cups filled with bright prawns and topped with mango salsa and a hint of chilli. Eat with your fingers as a pre-dinner nibble or enjoy a few for a tasty lunch. Buy the prawns raw and cook them for three minutes in salted, simmering water.
Salsa
| 1 | Mango, finely chopped (Main) |
| ½ large | Red chillies, finely chopped |
| ¼ cup | Chopped dill |
| 1 | Spring onion, finely chopped |
| 4 | Cherry tomatoes, seeds removed, sliced thinly |
| 1 pinch | Salt |
| 1 | Lime, juiced |
Prawns
| 16 large | Prawns, cooked and cooled (Main) |
| 16 small | Cos lettuce leaves |
| 1 serving | Lime wedges, to serve |
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Directions
- To make the salsa, combine the mango, chilli, dill, spring onion, tomato, salt, and lime in a small bowl Allow to sit for 20 minutes.
- Place the lettuce leaves on a platter. Place a prawn on each, then top with a generous spoon of salsa.
- Serve with extra lime wedges.
