Asian Crayfish Lettuce Cups

Asian crayfish lettuce cups
Serves 4 generously // Prep 40 mins // Total time 40 mins

Get ahead

Make up to the end of step 2 a few hours ahead; chill the salad.

Asian Crayfish Lettuce Cups

You will need

  • 4 medium carrots, peeled
  • 1 under-ripe mango, peeled
  • 1 under-ripe papaya, peeled
  • 200g beansprouts
  • 1 x 31g pack coriander, stalks only, finely chopped
  • 1 heaped tbsp finely chopped tarragon
  • 2 tbsp finely chopped mint
  • 2 x 120g packs crayfish tails
  • 4 Little Gem lettuces, leaves separated
  • 25g roasted cashew nuts, chopped
  • 1 lime, quartered, to serve

For the dressing

  • 1 x 31g pack coriander, leaves only
  • juice of 4 limes
  • ½-1 bird eye chilli, finely chopped
  • 2 garlic cloves, grated
  • 1 tsp grated root ginger
  • 50g palm sugar, crushed

Step by Step

  1. To make the dressing, chop most of the coriander leaves, then put them in a jam jar with the rest of the dressing ingredients and a generous pinch of salt; shake vigorously.
  2. Use a spiralizer or a flat-bladed peeler to turn the carrots, mango and papaya into noodles or ribbons. Place in a mixing bowl and fold in the beansprouts, chopped herbs and crayfish tails.
  3. Combine the salad and the dressing, toss together, then divide the mix between the Little Gem leaves (or, if you prefer, shred the lettuce and toss everything together in a bowl). Sprinkle with the reserved coriander leaves and the chopped nuts. Serve with lime quarters.

 

Created for Sainsbury’s Magazine
Recipe photograph by Martin Poole

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