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