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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

WATCH THIS RECIPE

Vietnamese Prawn & Papaya Lettuce Cups

PREP TIME
25 minutes
COOK TIME
-
SERVES
4
Ingredients

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

Steps
  • 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
    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.

We have collaborated with Fever-Tree to produce this content and may get compensation from content or collect a share of sales from links, if you decide to shop from them. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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