Prawns Noodles In Lettuce Cups Food

SHRIMP MANGO LETTUCE CUPS

Steps:

• In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
• Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
• Add the avocado to the bowl with the rest of the dressing.
• Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
• To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.

GROUND PORK, WATER CHESTNUTS AND CRISPY NOODLE LETTUCE CUPS

Steps:

• Prepare the mushrooms: Soak the mushrooms in the hot water in a small heatproof bowl until reconstituted, about 20 minutes. Chop into small dice and reserve.
• Prepare the crispy noodles: Heat 3 to 4 inches of canola oil in a medium saucepan or high-sided skillet until 365 degrees F.
• Break up the vermicelli into 2 batches. Fry each batch, carefully flipping once about halfway through, until puffed, about 2 minutes; drain on paper towels. Reserve for garnish.
• Heat a 9- to 11-inch skillet over high heat for about a minute. Swirl in the 2 tablespoons oil to coat the bottom. Add the garlic and ginger and cook, stirring, until browned, 20 to 30 seconds. Add the ground pork, press flat with a spatula and cook, undisturbed, until the bottom starts to brown. Break apart and press down to repeat the process until the pork is 60% browned.
• Stir in the onions, water chestnuts and mushrooms and cook, stirring, until the pork is about 90% cooked through and the pork mixture smells amazing, 1 to 2 minutes.
• Stir in the mushroom soy sauce, oyster sauce, rice wine and pepper and cook, continuing to work it all together, until thoroughly combined, about 1 minute. Remove from the heat while you prepare the lettuce.
• Cut the core out of the head of lettuce and discard, then cut the head in half through the core. Discard a few outer leaves until you pull out about a dozen nice leaves. Place those leaves on a large platter. Fill each lettuce cup with about 1/2 cup of the pork mixture then garnish with the scallions and about 1/4 cup of the crispy noodles on top.

PRAWNS & NOODLES IN LETTUCE CUPS

Steps:

• Place the noodles in a large heatproof bowl.
• Cover with boiling water and stand for 5 mins, drain.
• Cook under cold running water, drain well.
• Put the noodles, prawns, carrot, shallots and sprouts into a large bowl.
• Combine the sweet chili sauce, lime juice and fish sauce, and pour over the noddle mixture. T.
• oss to combine.
• Divide the lettuce leaves among plates and top with the noodle mixture.
• Serve immediately.

THAI PRAWN NOODLES

Steps:

• Cook the noodles following pack instructions, drain, run under cold water and set aside.
• Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
• Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.

CHEAT'S CHILLI PRAWN NOODLES

Steps:

• Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned.
• Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside.
• When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only - just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.

GARLIC CHILLI PRAWNS WITH SESAME NOODLES

Steps:

• Cook the noodles following pack instructions, then rinse with cold water and drain. Toss with 1 tsp of the sesame oil.
• Heat 2 tsp of the groundnut oil in a non-stick wok. Stir-fry most of the spring onions and all the beansprouts for a couple of mins until tender. Add the noodles and warm through. Stir through the remaining sesame oil and tip out of the wok onto a serving dish.
• Carefully wipe out the wok and add the remaining groundnut oil. Toss in the garlic and chilli, and cook for 10 secs. Pop in the prawns and stir-fry for a couple of mins until they have just turned pink. Stir in the sugar and soy, then bubble until the sugar has melted and prawns are cooked through. Spoon on top of the noodles and sprinkle with the remaining spring onions. Add an extra drizzle of sesame oil, if you like.

MINCED CHICKEN & PRAWN LETTUCE PARCELS

Steps:

• Soak the glass noodles in boiling water and leave for 5 mins, then drain and run under cold water. Using scissors, cut into little pieces. Heat the oil in a wok, add the garlic, chilli and lemongrass and fry until fragrant. Add the green beans and carrot, and stir-fry for 2 mins until the vegetables lose their rawness but maintain their crunch.
• Add the chicken mince and break into small pieces with a wooden spoon while mixing with the vegetables. Once the chicken turns opaque and starts to cook through, add the prawns. Season with oyster and fish sauce, and pepper, and cook for 1-2 mins.
• Add the noodles, mix well, cook for 1 min more making sure that the chicken and prawns are cooked. Add the rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 mins.
• Peel the leaves off the lettuce carefully. If using iceberg lettuce, use scissors and, following the curve of the leaf, cut away the green floppy edge. You will be left with a firmer section, which acts like a cup. Spoon the chicken mixture onto the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice all over before serving.