Sweet & spicy prawn lettuce cups with pickled carrot & kohlrabi

Name: Sweet & spicy prawn lettuce cups with pickled carrot & kohlrabi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 280 g Ottolenghi Pickled Carrot and Kohlrabi Slaw; 165 g pack extra large raw king prawns (495g); 3 tbsp vegetable oil; 25 g caster sugar; ½ tsp salt; 25 g pack Thai basil, 15g leaves picked and roughly torn; 25 g pack coriander, 10g leaves picked; 2 little gem lettuces, leaves separated; ½ red onion, thinly sliced; 50 g roasted & salted peanuts, roughly chopped, to serve; 75 g soured cream, to serve; 1 lime, cut into wedges, to serve

These lettuce cups are all about balance and brightness. Sweet, spicy prawns are tucked into crisp leaves alongside tangy pickled carrot and kohlrabi, bringing crunch and sharpness to every bite. Light, vibrant and a little messy to eat, they make for a refreshing dish that wakes up the palate. Discover more delicious Ottolenghi recipe inspiration using the Ottolenghi range.

0 out of 5 stars(0) Rate this recipe

Low in saturated fatHigh protein6 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

280g Ottolenghi Pickled Carrot and Kohlrabi Slaw
3 x 165g pack extra large raw king prawns (495g)
3 tbsp vegetable oil
25g caster sugar
½ tsp salt
25g pack Thai basil, 15g leaves picked and roughly torn
25g pack coriander, 10g leaves picked
2 little gem lettuces, leaves separated
½ red onion, thinly sliced
50g roasted & salted peanuts, roughly chopped, to serve
75g soured cream, to serve
1 lime, cut into wedges, to serve

Drain the carrot and kohlrabi in a sieve set over a small bowl, pressing down gently to extract the pickling brine. Set aside the brine, then transfer the carrot and kohlrabi to a separate bowl and set aside also.
Add the prawns to the large bowl of a food processor and blitz until finely chopped. Heat the oil in a large non-stick frying pan over a high heat. Once hot, add the prawns and cook for 3 minutes, breaking them up with a spatula and stirring regularly, until pink, opaque and cooked through. Add the reserved pickling brine, sugar and salt and cook for 5 minutes, until the prawns have soaked up all the liquid and are sticky and lightly caramelised. Stir through the basil and coriander. Serve in the lettuce cups with the sliced red onion and peanuts scattered over, a dollop of soured cream and the lime wedges for squeezing over.

Typical values per serving when made using specific products in recipe