1 red bird’s-eye chilli, desseded and finely chopped
2.5 cm/1 inch piece fresh root ginger, peeled and grated
2 little gem lettuces, divided into leaves
25 g/1 oz roasted peanuts, chopped
2 spring onions, trimmed and diagonally sliced
sprig fresh coriander, to garnish
For the coconut sauce
2 tbsp freshly grated or unsweetened shredded coconut
1 tbsp hoisin sauce
1 tbsp light soy sauce
1 tbsp Thai fish sauce
1 tbsp palm sugar or soft light brown sugar
Directions Prep:15min › Ready in:15min
Remove three or four of the tougher outer leaves of the lemon grass
and reserve for another dish. Finely chop the remaining softer centre.
Place 2 teaspoons of the chopped lemon grass in a bowl with the
prawns, grated lime zest, chilli and ginger. Mix together to coat the
prawns, Cover and place in the refrigerator to marinate while you
make the coconut sauce.
For the sauce, place the grated coconut in a wok or nonstick frying pan and dry-fry for 2-3 minutes or until golden. Remove from the pan and reserve. Add the hoisin, soy and fish sauces to the pan with the sugar and 4 tablespoons of water. Simmer for 2-3 minutes, then remove from the heat. leave it cool.
Pour the sauce over the prawns, add the toasted coconut and toss
to mix together. Divide the prawns and coconut sauce mixture
between the lettuce leaves and arrange on a platter.
Sprinkle over the chopped roasted peanuts and spring onions and
garnish with a sprig of fresh coriander. Serve immediately.