Ready in 10 minutes, these quick and easy garlic prawn and noodle lettuce cups make a perfect last-minute dinner.

Ingredients (10)


2 baby cos lettuces





4 baby cucumbers (qukes)





50g rice vermicelli noodles





20g garlic butter





24 peeled green prawns





60ml (1/4 cup) sweet chilli sauce





2 tbsp lime juice





1 1/2 tbsp fish sauce





1/2 bunch fresh coriander





1 cup bought shredded carrot





Method



Step 1

Put the kettle onto boil and heat a large frying pan over medium-high heat.





Step 2


Separate the lettuce leaves and place on a serving platter.





Step 3


Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes or until softened.





Step 4


Add the garlic butter to the pan and melt until foaming. Add the prawns and cook for 2 minutes each side or until the prawns change colour and curl.





Step 5


Meanwhile, slice the cucumbers. Whisk together the sweet chilli sauce, lime juice and fish sauce in a jug. Chop coriander and add 2 tablespoons chopped coriander to the dressing.





Step 6


Drain the noodles and use scissors to cut into short lengths, then place noodles in the lettuce cups. Top with carrot, cucumber and prawns. Drizzle with dressing.