Party food season is well upon us and these pad thai prawn cups are a welcome break in a beige buffet. These little lettuce scoops are a great flavour refresher during the Christmas period. Bringing a hit of fragrant Thai flavours they’ll liven up the table and your taste buds.
For those wanting to cancel out all that mulled wine and mince pies with something a little lighter, these hand-sized nibbles are perfect. We served these alongside our fish tortilla cups for Becky’s housewarming. We can safely say they went down a storm.
Ingredients (makes 10 cups):
- 3 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 1 red chilli deseeded and finely chopped
- 3 tbsp palm sugar
- 2 tbsp fish sauce
- 2 tsp light soy sauce
- 300g cooked prawns
- 100g fresh beansprouts
- 1 Lime
- Little gem lettuce x 3 (you will need 10 good sized leaves in total)
- Peanuts (bashed in a bag to make crumbs)
- Lime wedges
- Heat a couple of tsp of vegetable oil in a wok or large frying pan. Add the prawns, garlic, beansprouts, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the prawns are heated through and everything is well mixed. Add the beansprouts and chilli at the last minute and heat through for a few moments tossing the pan as you go.
- Take the mix off the heat and put to one side to cool. You could serve these hot but as they are finger food there is a risk of burning fingers. We’d suggest leaving ample time between cooking and serving to cool the mix a little.
- Right before getting the dish on the table separate the lettuce into 10 cups and fill with the pad thai mix. Top your cups with crushed peanuts, coriander and a squeeze of lime. Dot extra chilli and lime around the table so your guests can customise their own.