Recipe: Prawn, watermelon and cashew lettuce cups
Elevate your prawns this festive season with this tasty dish from The House of Wellness TV presenter Zoe Bingley-Pullin.
Ingredients1-2 baby cos, leaves separated and washed 500g cooked prawns, peeled and deveined 1-2 red chilli’s, sliced 1-2 cups of watermelon, skin removed, finely diced ½ cup cashew nuts, roughly crushed ½ bunch coriander leaves, chopped Coconut avocado dressing 1 avocado, skin and pip removed, diced ½ cup coconut milk + extra if needed 1 red chilli, sliced 1 tbsp lime juice 1 clove garlic, crushed 1 tbsp soy/tamari sauce 1-2 tsp fish sauce Add water or extra virgin olive oil to thin, if needed
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MethodStep 1. To make the dressing, combine all ingredients in a food processor/blender, adding extra coconut milk until desired consistency is reached. Adjust seasoning to suit. Set aside in the fridge. Step 2. Combine watermelon, cashews, chilli and coriander in a small bowl. Step 3. Top each lettuce leaf with 1-2 prawns, watermelon mixture and drizzle with coconut avocado dressing. Finish with extra chilli slices and fresh coriander. Serves 6-8. |
