These little wraps are seriously delicious in an effortless sort of way. Perfect for a post-beach supper with a cold beer or a glass of rosé, or as a light lunch on the terrace. The point is that’s it’s low effort to make but full enjoyment to eat. And almost healthy.
If you want to make them actually healthy I’m sure brown rice or wild rice would work too, but lets be honest; it won’t taste as nice.
But they could easily be converted into a lovely starter by just omitting the rice. You see, the possibilities are endless.
Lettuce wraps with prawns and spicy mayo, serves 2
2 portions long-grain rice
300 g raw large prawns
1 tsp Aleppo pepper or chilli flakes
1 lime wedge, the juice only
salt, white pepper
1 -2 little gem lettuce
10 cm cucumber, peel off most of the green peel and cut into small cubes
6 cherry tomatoes, cut into small wedges
2 spring onion, thinly sliced
1/2 avocado, cut into small cubes
100 ml Hellmann’s mayonnaise (or homemade)
2-3 tsp gochujang (Korean chilli sauce)
a few splashes red Tabasco for added heat
a small pinch of salt
1/2 lime, cut into wedges
Cook the rice according to the instructions on the packet. Leave to cool a little. Mix the mayo. Wash and dry the lettuce leaves. Wash and cut the remaining vegetables.
Heat up oil in a frying pan on medium heat. Add the prawns and fry until pink. Add Aleppo pepper or chilli flakes, salt, pepper and a squeeze of lime. Cut the prawns into smaller pieces.
Fill the lettuce leaves with rice, mayo, prawn pieces and vegetables (in that order, the mayo works as a glue to hold the toppings in place), add some chopped coriander and finish with a squeeze of lime. Serve with plenty of napkins as they’re best eaten using your hands!