Name: Sweet and spicy prawn lettuce cups with pickled carrot and kohlrabi
Ingredients: 1 tub Ottolenghi pickled carrot and kohlrabi slaw; 3x 165g pack raw king prawns (495g); 3 tbsp vegetable oil; 25g caster sugar; 15g Thai basil leaves, roughly torn; 10g coriander leaves; Fine sea salt; 2 heads little gem lettuce, separated into leaves; Sour cream; ½ red onion, thinly sliced; Salted, roasted peanuts, roughly chopped; Lime wedges

New

Starter Spring

Serves 4

Prep 10 min

Cook 8 min

These lettuce cups are all about balance and brightness. Sweet, spicy prawns tucked into crisp leaves alongside tangy pickled carrot and kohlrabi, bringing crunch and sharpness to every bite. Light, vibrant and a little messy to eat, they make for a refreshing dish that wakes up the palate.

Ingredients

1 tub	Ottolenghi pickled carrot and kohlrabi slaw
3x 165g	pack raw king prawns (495g)
3 tbsp	vegetable oil
25g	caster sugar
15g	Thai basil leaves, roughly torn
10g	coriander leaves
	Fine sea salt

TO SERVE
2	heads little gem lettuce, separated into leaves
	Sour cream
½	red onion, thinly sliced
	Salted, roasted peanuts, roughly chopped
	Lime wedges

Method

Drain the carrot and kohlrabi in a sieve set over a small bowl, pressing down gently to extract the
pickling brine. Set aside the brine, then transfer the carrots to a separate bowl and set aside also.
Add the prawns to the large bowl of a food processor and blitz until finely chopped. Heat the oil
in a large non-stick frying pan on a high heat. Once hot, add the prawns and cook for 3 minutes,
breaking them up with a spatula and stirring regularly, until pink. Add the reserved pickling
brine, sugar and ½ teaspoon of salt and cook for 5 minutes, until the prawns have soaked up all
of the liquid and are sticky and lightly caramelised. Stir through the basil and coriander.
Serve in lettuce cups with some, or all, of the serving suggestions!