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Gunpowder Prawns in Lettuce Cups

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Gunpowder Prawns in Lettuce Cups

These lettuce cups make a striking appetiser or party nibble with a decent level of spicy heat kicked up by our Gunpowder Hot Garlic Pickle. This easy recipe requires very little hand-on time or cooking and they can be made in advance, making them ideal for entertaining.

Ingredients
  

  • Ingredients serves 2-3
  • 150 g Raw king prawns
  • 3 tbsp Coconut milk
  • 1 ½ tbsp Gunpowder Hot Garlic Pickle
  • 1 Little Gem lettuce
  • ¼ Red pepper

Instructions
 

  • Whisk the coconut milk, Gunpowder Pickle and a pinch of salt together in a bowl
  • Butterfly the prawns by slicing along the back of each one using a sharp knife
  • Add them to the bowl, mix briefly then cover and leave to marinate in the fridge for at least 1 hour (but up to 4)
  • Separate 6 good sized leaves from the lettuce, then wash & dry them using kitchen towel
  • Dice the red pepper finely
  • When ready to cook remove the prawns from the marinade (do not discard it)
  • Heat a small amount of oil in a frying pan and cook the prawns on one side for 2 minutes, then turn them over and cook for another 1-2 minutes until fully cooked. Remove from the pan and set aside to cool
  • Pour the marinade into the pan and bring up to a boil. Let simmer for 1-2 minutes until beginning to thicken slightly. Pour into a bowl and allow to cool for 5 minutes
  • When ready to serve, scatter ½ of the red pepper over the salad leaves, divide the prawns between them then top with the remaining red pepper
  • Serve with small bowls of the sauce alongside for diners to drizzle the sauce over each lettuce cup
  • Serving Suggestion
  • These lettuce cups make fun party nibbles or an exciting appetiser – serve them with a glass of deliciously dry sparkling wine.

Notes

Expert Tips
• The prawns and sauce can be served either warm or cold, but avoid piling very hot items onto the lettuce leaves as they will wilt
• This recipe can easily be scaled up to serve more people – aim for 2 cups per person as a nibble with drinks or 3 cups as an appetiser
• Any leftover sauce and prawns can be stored in the fridge for up to 2 days
• The prawns and sauce can be made in advance – once cooked simply allow everything to cool then refrigerate until required

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