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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.