Coconut, spicy prawn and avocado lettuce cups with a light yoghurt dressing

September 15, 2014 (Last Updated: January 11, 2019)
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Coconut, spicy prawn and avocado lettuce cups with a light yoghurt dressing

Serves: 4
Cooking Time: 30 mins

Ingredients

  • Lettuce cups
  • 15ml (1 tbsp) avocado oil
  • 1 medium onion, finely diced
  • 5ml (1 tsp) crushed garlic
  • 5ml (1 tsp) crushed ginger
  • 5ml (1 tsp) chillies, finely chopped
  • 400g (2 cups) prawns, deveined and peeled
  • juice of ½ lemon
  • 70g (1 cup) fresh coconut chunks, finely chopped
  • 1½ avocados, diced
  • 30ml (2 tbsp) fresh basil leaves
  • salt and freshly ground black pepper, to taste
  • 1 cos or butter lettuce
  • Dressing
  • 250ml (1 cup) plain yoghurt
  • 2,5ml (½ tsp) green pesto
  • juice of ½ lime
  • 30ml (2 tbsp) dill, chopped
  • lime wedges, to serve

Instructions

1

For the lettuce cups, heat oil in a pan and add onion, garlic, ginger, chillies and prawns. Fry until prawns are firm and cooked, 2 – 3 minutes. Add lemon juice.

2

Allow mixture to cool for 10 minutes. Stir in the coconut, avocado and basil leaves, and season.

3

Discard the outer leaves of the lettuce head and separate the inner leaves. Serve a spoonful or two of the prawn filling on each lettuce cup.

4

For the dressing, whisk the ingredients together and season to taste.

5

Drizzle the dressing over each lettuce cup and serve with lime wedges.

Notes

Flavour the dressing with any pesto – red or green – and add any soft herbs like chives, basil or flat-leaf parsley.

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September 15, 2014 (Last Updated: January 11, 2019) By
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