Zoe’s Prawn Lettuce Cups with Coconut Avocado Dressing

Nothing says Australian summer entertaining like fresh seafood – and with these spicy prawn lettuce cups you’ll be well nourished through your next soiree.


  • 500g cooked prawns, peeled and deveined
  • 1 cup watermelon, skin removed, finely diced
  • 1 red chilli, sliced (optional)
  • ¼ cup crushed cashew nuts
  • ¼ bunch coriander leaves, chopped
  • 1-2 baby cos, leaves separated and washed

Coconut Avocado Dressing

  • ½ cup coconut milk + extra if needed
  • 1 tbs soy sauce
  • 1-2 tsp fish sauce
  • 1 avocado, skin and pip removed, diced
  • 1 tbs lime juice
  • 1 clove garlic, crushed
  • 1 tsp Bioglan Inner Glow Powder


Step 1.
To make the dressing, combine all ingredients in a food processor or blender, adding extra coconut milk until desired consistency is reached. Adjust seasoning to taste. Set aside in the fridge.

Step 2.
In a bowl, combine prawns, watermelon and chilli, then add cashews and coriander.

Step 3.
Top each lettuce leaf with a scoop of the prawn and watermelon mixture and drizzle with coconut avocado dressing. Finish with extra chilli slices and fresh coriander.

Makes 6-12