By Sally James
This dish is inspired by Vietnamese cuisine, where noodles are used in abundance and often served in lettuce cups. I’ve come to love this way of eating so much that now I’ll often keep a few lettuce leaves on the side of any dish, whether pasta, cous cous or even risotto. I just pop a spoonful inside the lettuce leaf and wrap it up into one big delicious parcel where the crisp cool leaf contrasts with the warm filling. You can also use rice stick noodles or vermicelli noodles
- 1/2 cup raw cashews
4 ounces vermicelli or cellophane noodles
1/2 red pepper finely sliced
1/4 bunch cilantro leaves separated
1 cup bean sprouts
2 green onions sliced
6 ounces shrimp or small prawns cooked
6 large butter radicchio or ice burg lettuce leaves
1 lime juice
1 tablespoon rice wine
2 teaspoons fish sauce
1 teaspoon palm or brown sugar
- Place the cashews in a non-stick pan over medium heat and cook, shaking pan until golden and aromatic. Remove from pan and set aside.
- Place noodles in a large heatproof dish and cover with very hot water. Allow to soak for 5 minutes, or until just softened. Transfer to a sieve, refresh with cold water and strain well.
- In a large bowl, combine the noodles, pepper, cilantro leaves, green onion and prawns.
- Whisk together the dressing ingredients and toss through the salad.
- Place mounds in lettuce cups and scatter with the cashews. Serve straight away, wrapping the lettuce leave around the salad to eat like a wrap.
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