Sweet prawns, juicy mango and creamy avocado are tucked into crisp lettuce for leaves for a fresh and easy bite-sized nibble to pass around.
Makes: 24
INGREDIENTS
400 grams small cooked prawns, thawed if frozen
Lime and Chilli Mayo, see recipe below
2 baby cos lettuce, leaves separated
flesh of 1 avocado, diced
flesh of 1 fresh mango, cut into matchsticks
½ cup store-bought roasted shallots
peanut chilli crisp or other chunky chilli sauce
small handful coriander leaves
2 teaspoons very finely chopped makrut lime leaves
METHOD
Pull off the tail shells if still attached to the prawns. Put the prawns in a medium bowl and stir in enough mayo to coat.
Arrange the cos leaves on serving boards or plates and top with the avocado and prawns. Don’t overfill them or the lettuce will break when people pick them up. Add the mango and shallots then spoon on a little of the chilli crisp and the coriander. Finish with a pinch of the finely chopped makrut lime leaf.
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