Vietnamese Prawn & Papaya Lettuce Cups

Fresh. Zippy. Crunchified goodness. Here’s one way to pep up your salad game and pimp up your picnic: prawn and papaya lettuce cups with a tangy Vietnamese dressing so good, I could drink the stuff. Summer’s calling, and I am here to answer.

In collaboration with Fever-Tree


Vietnamese Prawn & Papaya Lettuce Cups

25 minutes

1 small green papaya*, peeled

200g (7 oz) cooked small prawns, peeled, deveined

¼ cup mint leaves

¼ cup coriander (cilantro)

¼ cup Thai basil leaves, plus extra to serve

2 tbsp lime juice

2 tbsp roasted peanuts, crushed

lettuce leaves, to serve


Nuoc cham dressing:

3 tbsp fish sauce

2 tbsp white vinegar

3 tbsp sugar

2 long red chillies, finely chopped

2 garlic cloves, finely chopped

  • Step 1

    For the nuoc cham dressing, place all the ingredients in a sealable jar. Seal and shake.

  • Step 2

    Use a julienne peeler or knife (watch those fingers!) to shred the green papaya into fine shards. In a large bowl, place the papaya shards, prawns, mint, coriander and Thai basil. Drizzle over half the dressing and squeeze over the lime juice.

  • Step 3

    Place lettuce leaves on a serving tray or platter. Spoon in the prawn and papaya salad. Sprinkle over the peanuts. Serve with the extra dressing on the side.

  • Notes

    – Green papaya is simply unripe papaya. Search it out at your local Asian grocery store. It needs to be firm and sound hollow when you tap on it.

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Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

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