Chilli prawn larb lettuce cups

Name: Chilli prawn larb lettuce cups
Yield: 4
Ingredients: 300g rice; 110g jam; 20.00 ml sambal oelek (Indonesian chilli paste); 60ml olive oil; 100g curry paste; 20.00 ml fish sauce; 1kg large green prawns, peeled, deveined, chopped; 150g snake or thin green beans, thinly sliced on the diagonal; 1 red onion, thinly sliced; Juice of 1 lime, plus wedges to serve; Cos lettuce leaves,; Roasted peanuts, to serve; Mint leaves, to serve; Coriander leaves, to serve

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by Warren Mendes

delicious. team

Apr 30, 2016

Start your night with these simple and healthy spicy prawn larb bite-sized lettuce cups.

1 1/2 cups (300g) long-grain rice
1/3 cup (110g) chilli jam
1 tbs sambal oelek (Indonesian chilli paste)
1/4 cup (60ml) olive oil
1/3 cup (100g) green curry paste
1 tbs fish sauce
1kg large green prawns, peeled, deveined, chopped
150g snake or thin green beans, thinly sliced on the diagonal
1 red onion, thinly sliced
Juice of 1 lime, plus wedges to serve
Cos lettuce leaves,
Roasted peanuts, to serve
Mint leaves, to serve
Coriander leaves, to serve

Method

1.

Cook the rice according to packet instructions. Drain and set aside.
2.

Combine the chilli jam, sambal and 1 tbs oil in a bowl. Set aside.
3.

Heat remaining 2 tbs oil in a wok or frypan over medium-high heat. Add curry paste and cook, stirring, for 2-3 minutes until fragrant. Add fish sauce, prawns, beans and onion, and cook, stirring, for a further 3-4 minutes until prawns are opaque. Stir through the lime juice and remove from heat.
4.

To serve, spoon rice into the lettuce cups and top with prawn larb, chilli jam dressing, peanuts and herbs. Serve with lime wedges to squeeze over.