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Honeydew and prawn lettuce cups
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Refreshing summer starter: Melon and prawn duo.
Ingredients:
  • 56.88 gm olive oil
  • 42.00 gm lemon juice
  • 8.00 gm brown sugar
  • 100g dried rice-stick (pad Thai) noodles
  • 500g medium cooked prawns, peeled, deveined
  • 800g honeydew melon
  • 4 green onions, sliced
  • 50g snow pea sprouts, trimmed, chopped
  • 125.00 ml fresh coriander leaves
  • 2 long red chillies, deseeded, thinly sliced
  • 8 small iceberg lettuce leaves
  • lemon wedges, to serve
Instructions:
  • Combine oil, lemon juice, sugar, salt, and pepper in a screw-top jar. Secure the lid and shake vigorously to blend the flavors.
  • In a heatproof bowl, place the noodles and cover with boiling water. Let them stand for 10 minutes until tender. Drain, rinse under cold water, and cut into 4cm lengths.
  • Combine prawns, melon, onion, sprouts, coriander, chilli, and oil mixture with noodles. Toss well to mix. Divide lettuce leaves among bowls and fill with noodle mixture. Serve with lemon wedges.

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