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Larb-Style Prawn Lettuce Cups

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A vibrant, herb-packed Southeast Asian-inspired dish featuring juicy prawns, crispy shallots, fresh mint, and crunchy peanuts all wrapped in crisp lettuce with a zingy ginger-lime dressing. Light, bold, and bursting with flavor in every bite!

Ingredients

Units Scale
  • 1 lb (450g) raw prawns, peeled and deveined
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp grated ginger
  • 1 tsp sugar (or coconut sugar)
  • 1 small red chili, finely sliced (adjust to heat preference)
  • 2 tbsp toasted rice powder (optional, for authentic texture)
  • 1/4 cup roasted peanuts, roughly chopped
  • 1/4 cup crispy shallots
  • 1/4 cup fresh mint leaves
  • 1/4 cup Thai basil or regular basil
  • 1/4 cup cilantro, chopped
  • 2 green onions, finely chopped
  • 4 oz vermicelli rice noodles, cooked and cooled
  • Butter or gem lettuce leaves (for serving)
  • Extra lime wedges (for serving)

Instructions

  1. Finely chop the prawns into small pieces or pulse in a food processor for a coarse mince.
  2. In a nonstick pan over medium-high heat, cook the chopped prawns with a splash of water until opaque and just cooked through (2-3 minutes). Remove from heat and set aside to cool slightly.
  3. In a bowl, mix together the fish sauce, lime juice, ginger, sugar, and chili to create the dressing.
  4. In a large bowl, combine the cooked prawns, peanuts, crispy shallots, herbs, green onions, and toasted rice powder (if using). Pour over the dressing and gently toss until everything is well coated.
  5. To assemble, layer some vermicelli noodles into each lettuce cup, then spoon over the prawn mixture.
  6. Serve immediately with extra lime wedges and a sprinkle of crispy shallots on top.

Notes

  • For an authentic texture, use toasted rice powder. This ingredient is optional but adds a nice crunch.
  • If you prefer less heat, reduce the amount of red chili or remove the seeds.
  • Serve with extra lime wedges for an added zesty flavor boost.

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