Vietnamese Lettuce Wraps with Peanut Sauce

CupsMetric

subheading: THE LETTUCE CUPS:

300g / 10 oz peeled whole cooked prawns/shrimp , medium (600g/1.2lb unpeeled whole prawns - this is what I use) - Note 1

75g / 2.5 oz dried vermicelli noodles (or glass noodles or rice)

12 large or 16 to 20 small lettuce leaves (I used baby cos/romaine), eg iceberg, butter lettuce

subheading: VEG AND HERBS:

1 batch quick pickled carrots and daikon , below *recommended* OR 2 carrots finely julienned (use plain)

2 cups beansprouts

2 cucumbers , julienned

2 cups mint leaves

2 cups coriander/cilantro sprigs (sub with chives + extra mint)

3 birds eye red chilli , finely sliced (optional)

¼ cup roasted peanuts , finely chopped (recommended)

subheading: VIETNAMESE PEANUT SAUCE:

2 tbsp natural peanut butter , smooth (ie not sweetened) - Note 2

2 tbsp hoisin

1 to 2 tbsp lime juice , sub rice vinegar

⅓ cup LOW FAT coconut milk (Note 3)

1 large garlic clove , finely grated

1 tsp+ sambal oelak (or other chilli sauce/paste of choice), can omit (adj to taste)

1 tsp dark soy (Note 4)

1 tsp white sugar

½ tsp cooking salt / kosher salt

subheading: QUICK PICKLED VEGETABLES:

2 medium carrots , peeled cut into 2 mm / 1/10″ batons

½ large white radish (daikon) , peeled, cut the same as carrots

1 ½ cups boiling water

½ cup white sugar

4 tsp cooking salt / kosher salt

¾ cup rice wine vinegar (sub apple cider vinegar)

Directions at recipetineats.com

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