Prawn & Salmon Lettuce Cup
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(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
Sauce:
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
Method:
Sauce:
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: