Summer flavours abound in these fresh and light lettuce rolls. Filled with mango, prawns, chilli and mint, they are perfect for sharing. Serve with a sweet chilli dipping sauce.
How long will it take?
What’s the serving size?
What do I need?
1 large iceberg lettuce
500g cooked prawns, shelled
1 large mango, stone removed and cut into 2 centimetre cubes
1 small red chilli, seeds removed, finely diced
8 mint leaves, finely diced
3 tbsp sesame seeds, toasted
How do I make it?
Wash lettuce and break apart. You will need leaves to roll the filling in so try to keep larger leaves intact.
Put chopped mango into a small bowl with chilli and mint and stir to combine.
To assemble lay a lettuce leaf on a flat surface, and place a 2-3 prawns and some of the mango mix on top. Roll lettuce leaf to form a parcel, tucking in the ends and then cut in half. Use a toothpick to secure.