Asian crayfish lettuce cups | Sainsbury`s Magazine

Ingredients

• 4 medium carrots, peeled
• 1 under-ripe mango, peeled
• 1 under-ripe papaya, peeled
• 200g beansprouts
• 1 x 31g pack coriander, stalks only, finely chopped
• 1 heaped tbsp finely chopped tarragon
• 2 tbsp finely chopped mint
• 2 x 120g packs crayfish tails
• 4 Little Gem lettuces, leaves separated
• 25g roasted cashew nuts, chopped
• 1 lime, quartered, to serve
• 1 x 31g pack coriander, leaves only
• juice of 4 limes
• ½-1 bird eye chilli, finely chopped
• 2 garlic cloves, grated
• 1 tsp grated root ginger
• 50g palm sugar, crushed