Its Coeliac Awareness Week from May 9th to 15th and we know how hard it is to find tasty, suitable Coeliac Recipes for everyday life so this week we're sharing a fantastic recipe from one of our favourite foodies each day.
To kick off the week, here's a recipe for Prawn & Cashew Lettuce Cups from our friends in Saba Restaurant
Prawn and Cashew Lettuce Cups***[GF][SF][SS]
Serves 4 people
8 cooked prawns cut in half
8 pieces Rice paper
100g ginger small brunoise
100g shallot small diced
100g lemongrass thin sliced
16 leaves fresh mint
16 leaves iceberg lettuce cut like a cup
20g roasted cashew nuts
3 dsp fish sauce
3 dsp fresh lime juice
4 dsp sugar syrup (2dsp sugar+2dsp water)
4 chopped birds eye chilli
½ chopped red chilli (large)
1dsp chopped garlic
1dsp chopped shallot
1 dsp chopped coriander stalk
1. To prepare dressing put fish sauce, lime juice and sugar syrup in a bowl and mix well, add birds eye chilli, red chilli, garlic, shallot and coriander. Keep this to one side
2. Soak rice paper in cold water for about 2 minutes or until the rice paper gets soft.
3. Cut the rice paper into equal portions.
4. Place the rice paper on iceberg lettuce and add mint, shallot, lemongrass and ginger and place the cooked half prawn and cashew nut on top.