top of page

Prawn & Salmon Lettuce Cup

Recipes for Home and Restaurant

by Nadine Lloyd

Prawn and Salmon Lettuce Cup Recipe by Nadine Lloyd


(Serves 2-4)

  • 1 tablespoon sesame oil

  • 400g (14oz) salmon steak – fried

  • 8 green king prawns

  • 1 cup sushi rice – cooked

  • Iceberg lettuce leaves

  • 1 spring onion – sliced


  • 1½ tablespoons fish sauce

  • 2 teaspoons caster sugar

  • Juice of half a lime

  • 1 tablespoon palm sugar

  • 1 fresh chilli – finely chopped

  • 1 tablespoon fresh ginger – grated

  • 1 clove garlic – crushed



Mix all the sauce ingredients together.

Put the oil into a medium-sized frying pan.

Add the sauce to the frying pan.

Slowly bring the sauce to the boil.

Add the green king prawns.

Cook for 2 minutes on one side and 1 minute on the other.

Remove the prawns and cut them into thirds.

Set them aside.

Retain the pan juices for later.

Flake the fried salmon into a medium-sized bowl.

Add the prawns and the cooked sushi rice.

Allow to cool.

Cut the iceberg lettuce leaves into bowl shapes.

Layer the prawn salad onto the leaves.

Drizzle 2 tablespoons of sauce, from the pan, onto each prawn portion.

Garnish with spring onions.

Serve cold.

Return to:

bottom of page