Sweet prawns, juicy mango and creamy avocado are tucked into crisp lettuce for leaves for a fresh and easy bite-sized nibble to pass around.
Makes: 24
INGREDIENTS
400 grams small cooked prawns, thawed if frozen
Lime and Chilli Mayo, see recipe below
2 baby cos lettuce, leaves separated
flesh of 1 avocado, diced
flesh of 1 fresh mango, cut into matchsticks
½ cup store-bought roasted shallots
peanut chilli crisp or other chunky chilli sauce
small handful coriander leaves
2 teaspoons very finely chopped makrut lime leaves
METHOD
Pull off the tail shells if still attached to the prawns. Put the prawns in a medium bowl and stir in enough mayo to coat.
Arrange the cos leaves on serving boards or plates and top with the avocado and prawns. Don’t overfill them or the lettuce will break when people pick them up. Add the mango and shallots then spoon on a little of the chilli crisp and the coriander. Finish with a pinch of the finely chopped makrut lime leaf.
Lime and Chilli Mayo (gf)
1/3 cup Kewpie mayonnaise
1½ teaspoons sriracha hot sauce
1 tablespoon each finely grated lime zest, lime juice and sweet chilli sauce
2 cloves garlic, crushed
½ teaspoon each fish
sauce and sesame oil
sea salt
Whisk all the ingredients together in a bowl and season with salt. MAKES 2/3 CUP
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.