Spicy Prawns in Lettuce Cups

Serves 4

Ingredients:

* 1 lemon grass stalk

* 225 g/8 oz peeled cooked prawns

* 1 tsp finely grated lime zest

* 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

Procedure:

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.