Prawn-mango
lettuce cups
Serves
4
Prep
40 minutes
Ingredient
600g
medium cooked prawns
2
large mangoes, chopped
1
continental cucumber, quartered lengthways, chopped
1
long red chilli, finely chopped
2
tablespoons finely chopped flat-leaf parsley leaves
2
tablespoons olive oil
2
tablespoons lemon juice
8
small iceberg lettuce leaves
Lemon
wedges, to serve
Cooked
prawns
small
iceberg lettuce leaves
Recipe
1.
Peel
and devein prawns, discarding tails.
2.
Place
the prawns, mango, cucumber, chilli, parsley, olive oil and lemon juice in a
medium bowl. Season with salt and pepper. Toss gently to combine.
3.
Divide
the prawn mixture between lettuce leaves. Serve with lemon wedges.
NUTRITION:
(per serve) 1124kJ; 10.3g fat; 1.5g sat fat; 18.9g protein; 22.9g carbs; 3.7g
fibre; 177mg chol; 367mg sodium.
Cook’s
notes: To get your lettuce cups crisp, place the leaves in a large bowl of iced
water for 30 minutes. Drain on paper towel before filling.
Prawn-mango
lettuce cups
