Vietnamese Peanut Sauce Lettuce Wraps

Name: Vietnamese Peanut Sauce Lettuce Wraps
Ingredients: 300g / 10 oz peeled whole cooked prawns/shrimp (, medium (600g/1.2lb unpeeled whole prawns - this is what I use) - Note 1); 75g / 2.5 oz dried vermicelli noodles (or glass noodles or rice); 12 large or 16 -20 small lettuce leaves (I used baby cos/romaine), eg iceberg, butter lettuce); 1 batch quick pickled carrots and daikon (, below *recommended* OR 2 carrots finely julienned (use plain); 2 cups beansprouts; 2 cucumbers (, julienned); 2 cups mint leaves; 2 cups coriander/cilantro sprigs (sub with chives + extra mint); 3 birds eye red chilli (, finely sliced (optional); 1/4 cup roasted peanuts (, finely chopped (recommended); 2 tbsp natural peanut butter (, smooth (ie not sweetened) - Note 2); 2 tbsp hoisin; 1 - 2 tbsp lime juice (, sub rice vinegar); 1/3 cup LOW FAT coconut milk (Note 3); 1 large garlic clove (, finely grated); 1 tsp+ sambal oelak (or other chilli sauce/paste of choice), can omit (adj to taste); 1 tsp dark soy (Note 4); 1 tsp white sugar; 1/2 tsp cooking salt / kosher salt; 2 medium carrots (, peeled cut into 2 mm / 1/10″ batons); 1/2 large white radish (daikon) (, peeled, cut the same as carrots); 1 1/2 cups boiling water; 1/2 cup white sugar; 4 tsp cooking salt / kosher salt; 3/4 cup rice wine vinegar (sub apple cider vinegar)

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Total Time

20 minutes

Prep Time

20 minutes

Rating

(17)

Ingredients

4 servings

300g / 10 oz peeled whole cooked prawns/shrimp (, medium (600g/1.2lb unpeeled whole prawns - this is what I use) - Note 1)
75g / 2.5 oz dried vermicelli noodles (or glass noodles or rice)
12 large or 16 -20 small lettuce leaves (I used baby cos/romaine), eg iceberg, butter lettuce)
1 batch quick pickled carrots and daikon (, below *recommended* OR 2 carrots finely julienned (use plain)
2 cups beansprouts
2 cucumbers (, julienned)
2 cups mint leaves
2 cups coriander/cilantro sprigs (sub with chives + extra mint)
3 birds eye red chilli (, finely sliced (optional)
1/4 cup roasted peanuts (, finely chopped (recommended)
2 tbsp natural peanut butter (, smooth (ie not sweetened) - Note 2)
2 tbsp hoisin
1 - 2 tbsp lime juice (, sub rice vinegar)
1/3 cup LOW FAT coconut milk (Note 3)
1 large garlic clove (, finely grated)
1 tsp+ sambal oelak (or other chilli sauce/paste of choice), can omit (adj to taste)
1 tsp dark soy (Note 4)
1 tsp white sugar
1/2 tsp cooking salt / kosher salt
2 medium carrots (, peeled cut into 2 mm / 1/10″ batons)
1/2 large white radish (daikon) (, peeled, cut the same as carrots)
1 1/2 cups boiling water
1/2 cup white sugar
4 tsp cooking salt / kosher salt
3/4 cup rice wine vinegar (sub apple cider vinegar)

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Preparation

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Step 1

Pickle first - Put the boiling water, salt and sugar in a bowl. Mix to to dissolve, then add vinegar. Submerge vegetables and leave for 2 hours. Drain then use per recipe (or store in fridge submerged in liquid).

Step 2

Peanut sauce - Mix the peanut sauce ingredients and set aside for the flavours to meld while you prepare the platter. Start with 1 tbsp lime juice and add more if you want tarter.

Step 3

Prawns (shrimp) - Cut the prawns in half horizontally and remove the vein.

Step 4

Noodles - Soak the noodles in boiling water per packet directions. Rinse under cold water (to prevent stickiness) then drain very well.

Step 5

Lay it all out - Pile everything onto a giant platter or put things in little bowls, then let everybody help themselves!

Step 6

Assemble - Here's my order: lettuce leaf, noodles first, then veg* (carrots, bean sprouts etc), prawns, stuff herbs down the side, drizzle with sauce, sprinkle with peanuts and chilli. Bundle and bite!