Ingredients

• 8 baby cos lettuce leaves, rinsed
• 2 GreenSkin®️ Avocados, cubed
• 16 cooked prawns, shelled
• 1 cucumber, thinly sliced
• 1 carrot, shredded
• 1/2 cup bean sprouts
• 60g vermicelli noodles
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 1 long red chili, thinly sliced
• 1 tbsp peanuts, roughly chopped
• 1 tbsp dried shallots
• 1 lime, sliced into wedges

Peanut dressing:

• 2 tbsp crunchy peanut butter
• 2 tbsp mirin
• 2 tbsp peanut oil
• 1 fresh lime, juiced
• 1 small garlic clove, minced
• 1 tsp minced fresh ginger

Method

Peanut dressing:

• Combine all of the dressing ingredients into a small jar, place the lid on and shake well. Depending on the type of peanut butter being used, if it’s too thick add a little extra lime juice or mirin.

Lettuce cups:

• Cook the vermicelli noodles according to packet instructions. Drain and add to a large mixing bowl.
• Combine in the mixing bowl the shredded carrot, thinly sliced cucumber, prawns, bean sprouts, thinly sliced chilli, as well as the mint and coriander leaves.
• Divide the mixture between the 8 lettuce cups.
• Add the cubed avocado, dividing equally between the lettuce cups.
• Sprinkle over with the roughly chopped peanuts and dried shallots.
• Serve with the lime wedges and the peanut dressing on the side.