Prawn, Noodle and Macadamia Lettuce Cups
This playful dish uses a mixture of Asian flavors and fresh produce for a crunchy bite.
¼ cup honey
3 tablespoons soy sauce
½ cup raw macadamias, halves and wholes
4 ounces bean thread or preferred noodles
½ red pepper (capsicum), finely sliced
½ cup cilantro leaves (fresh coriander)
1 cup snow pea sprouts or watercress
2 green onions, sliced
16 cooked prawns or shrimp
6 large butter lettuce or radicchio leaves
Juice of 1 lime
1 tablespoon fish sauce
1 tablespoon rice wine
1 teaspoon sugar
- Gently warm the honey and soy sauce in a saucepan, add the macadamias and toss to coat with mixture. Place nuts on a lined oven tray and roast in a moderate oven 4-5 minutes to caramelize. Set aside to cool.
- Prepare the noodles according to directions on packet, transfer to a sieve, refresh with cold water and strain well. In a large bowl, combine the noodles, pepper, cilantro leaves, green onion and prawns. Whisk together the dressing ingredients to dissolve sugar and toss through the salad. Just before serving, place mounds of mixture in lettuce cups and scatter with the macadamias.