Lemongrass Prawn Lettuce Cups

Serves: 2-4

Time: 30 mins

Ingredients:

• 1 baby cos lettuce, leaves separated
• 250g prawns, peeled
• 1 spring onion (white part), finely sliced
• ½ stick lemongrass (white part only), finely diced
• 2 tbsp cashews, roughly chopped
• 1 tbsp coconut oil
• 2 tsp miso paste
• 2 tsp tamari soy sauce
• ½ tsp sesame oil
• ½-1 long red chilli, finely sliced
• Squeeze of lime juice

Salad Ingredients:

• 2 tbsp coriander, chopped
• 2 tbsp mint, chopped
• ½ spring onion (green part), finely sliced
• ½ Lebanese cucumber, finely sliced into half-moons
• 1 tbsp extra virgin olive oil
• 1 tbsp lime juice
• 2 tsp sesame oil
• 2 tsp tamari soy sauce

Method:

1. Mix all salad ingredients together and set aside.
2. Heat coconut oil in a wok or frying pan over medium-high heat.
3. Add the white part of the spring onion, miso paste, tamari, chilli, and lemongrass. Stir-fry for 1-2 minutes, adding a dash of water if needed.
4. Add prawns and stir-fry for 1-2 minutes, or until cooked.
5. Remove from heat and drizzle with sesame oil and lime juice.
6. Serve the salad in individual lettuce cups, topped with prawns.