Prawn lettuce cups

1. 1

   For the sambal, pulse all of the ingredients together in a food processor or a blender until everything is finely chopped. Set aside.

2. 2

   For the prawn lettuce cups, if using the rice vermicelli heat 4cm/1½in oil in a large deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil is hot enough when a quick, steady stream of bubbles rises around a single wooden chopstick when held upright in the oil. Drop in the rice vermicelli and they will magically puff up, becoming a crispy hot mess. Transfer to drain on kitchen towels using a slotted spoon. Sprinkle lightly with the salt while still warm. Once cool, break up into smaller strands.

3. 3

   Mix the sambal with the prawns just before assembling the cups, to keep the sambal as punchy as possible.

4. 4

   To assemble the cups, take the lettuce leaves and put half a lychee on top of each, cut-side down. Divide the prawn mixture between the lettuce cups.

5. 5

   Pound the peanuts, if using, in a pestle and mortar to a rough rubble. Add to each lettuce cup.

6. 6

   Finally, garnish with a nice mound of crispy rice vermicelli for crunch and coriander leaves for freshness. Serve immediately.

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.