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Papaya, herb and rice noodle lettuce cups
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Serves: 4 (makes 16)
50g fine rice noodles
1 large carrot, shredded or grated
1 papaya, peeled, halved, deseeded and cut into matchsticks
½ x 25g pack Thai basil, chopped
½ x 25g pack mint, chopped
1½ tbsp chilli jam
1½ tbsp light soy sauce
2 limes, juice
16 outer little gem lettuce leaves (from 3 lettuces)
2 tbsp Cooks’ Ingredients crispy fried onions
1. Put the noodles in a heatproof bowl and cover with boiling water. Set aside for 4 minutes then drain and refresh under cool water. Snip into 5-6cm lengths with scissors; tip into a mixing bowl. Add the carrot, papaya and herbs, tossing gently to mix. Combine the chilli jam, soy sauce and lime juice in a small bowl. Season then tip over the papaya salad, tossing to combine.
2. Spread the lettuce leaves out on a platter, cupped sides upwards. Carefully divide the papaya mixture between the lettuce cups and scatter with the fried onions before serving.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2019.