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Prawn larb lettuce cups

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  • Dairy free
  • Egg free
  • Gluten free
  • High in protein
  • Lactose free
  • No added sugar
  • Peanut free
  • Soy free
  • Wheat free
  • 1 serve veg or fruit

Experience the flavours of our Prawn Larb Lettuce Cups, where seasoned prawns mingle with aromatic herbs and zesty lime.

  • Serves8, as a starter
  • Cook time10 minutes
  • Prep time10 minutes
Prawn larb lettuce cups

Ingredients

  • 500g pkt I&J Frozen Raw Prawns Tails Off, thawed, chopped
  • 1 tbs olive oil
  • 2 tbs fish sauce
  • 2 tbs chilli sauce
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 2 tsp sesame oil
  • 250g pkt microwavable long-grain rice
  • 3 baby cos lettuce, leaves separated
  • 2 spring onions, thinly sliced
  • 1/4 cup (40g) cashews, toasted, chopped
  • 1/3 cup mint leaves
  • 1/3 cup coriander leaves
  • Thinly sliced long red chilli, to serve (optional)
  • Lime wedges, to serve

Nutritional information

Per Serve: Energy: 755kJ/181 Cals (9%), Protein: 12g (24%), Fat: 8g (11%), Sat Fat: 1g (4%), Carb: 14g (5%), Sugar: 3g (3%), Dietary Fibre: 2g (7%), Sodium: 958mg (48%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Pat the prawns dry with paper towel. Heat oil in a large frying pan over high heat. Cook the prawn, in 2 batches, stirring, for 2-3 mins or until prawn changes colour and is cooked through. Add the fish sauce, chilli sauce, garlic, ginger and sesame oil. Cook, tossing, for 3 mins or until sauce thickens and coats the prawn. Transfer to a heatproof bowl and cover to keep warm.

  2. Step 2

    Heat the rice following packet directions. Arrange the lettuce leaves on a large serving platter. Top with rice and the prawn mixture. Sprinkle with spring onion, cashew, mint, coriander and chilli, if using. Serve with lime wedges.

Recipe tip

COOK. STORE. SAVE
Smart Swap:
Got rice paper sheets or vermicelli rice noodles in the pantry? Switch up this recipe by using noodles instead of the rice, or make rice paper rolls to easily pass around.

Save waste: Wondering what to do with any leftover lettuce? Finely chop and stir through the prawn mixture, or use it in our salad on p94.

 

Prawn larb lettuce cups

Prawn larb lettuce cups
  • Serves8, as a starter
  • Cook time10 minutes
  • Prep time10 minutes
Ingredients
  • 500g pkt I&J Frozen Raw Prawns Tails Off, thawed, chopped
  • 1 tbs olive oil
  • 2 tbs fish sauce
  • 2 tbs chilli sauce
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 2 tsp sesame oil
  • 250g pkt microwavable long-grain rice
  • 3 baby cos lettuce, leaves separated
  • 2 spring onions, thinly sliced
  • 1/4 cup (40g) cashews, toasted, chopped
  • 1/3 cup mint leaves
  • 1/3 cup coriander leaves
  • Thinly sliced long red chilli, to serve (optional)
  • Lime wedges, to serve
    Description

    Experience the flavours of our Prawn Larb Lettuce Cups, where seasoned prawns mingle with aromatic herbs and zesty lime.

    Method
    1. Step 1

      Pat the prawns dry with paper towel. Heat oil in a large frying pan over high heat. Cook the prawn, in 2 batches, stirring, for 2-3 mins or until prawn changes colour and is cooked through. Add the fish sauce, chilli sauce, garlic, ginger and sesame oil. Cook, tossing, for 3 mins or until sauce thickens and coats the prawn. Transfer to a heatproof bowl and cover to keep warm.

    2. Step 2

      Heat the rice following packet directions. Arrange the lettuce leaves on a large serving platter. Top with rice and the prawn mixture. Sprinkle with spring onion, cashew, mint, coriander and chilli, if using. Serve with lime wedges.