Thai Lettuce Wraps | Recipe Cloud App

Name: Thai Lettuce Wraps | Recipe Cloud App
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; QUICK PICKLED VEGETABLES; ▢ 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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Thai Lettuce Wraps includes THE LETTUCE CUPS:, ▢ 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...

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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
QUICK PICKLED VEGETABLES
▢ 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)