Prawn lettuce cups are a delightful appetiser that combines succulent prawns with fresh, crisp lettuce and a zesty sambal sauce. This dish offers a perfect balance of flavours and textures, making it an ideal starter or light meal for warm summer days. The combination of spicy sambal, sweet lychees, and crunchy peanuts creates an exciting taste experience in every bite.
This is part of Mandy’s Trio of Lunar New Year Dishes
Chinese sweet sticky ribs + Fried squid + Prawn lettuce cups
less than 30 mins
less than 10 mins
Serves 4
Dairy-free, Egg-free

From Saturday Kitchen
This prawn lettuce cups recipe has been assigned a Nutri-Score of B. The dish is relatively low in calories and high in protein from the prawns. The use of fresh vegetables like lettuce and the inclusion of lychees adds vitamins and fibre. However, the deep-fried vermicelli and peanuts contribute some fat, which slightly lowers the overall score. Overall, this dish can be considered a healthier option when consumed in moderation.
Equipment
- Food Processor … check Amazon
- Large Deep Saucepan … find it here
- Slotted Spoon … see the 4* range
- Kitchen Towels … view on Amazon
- Pestle and Mortar … check availability
- Mixing Bowls … top rated options
Ingredients
For the sambal
- saeu-jeot salted krill 2 tbsp, squeezed to drain the brine
- red chillies 5, seeds removed and roughly chopped
- red onion 40g/1½oz, roughly chopped
- lime ½, juice only
For the prawn lettuce cups
- vegetable oil for deep frying
- rice vermicelli few strands (optional)
- salt pinch
- cocktail prawns 150–175g/5½–6oz, cooked and peeled
- baby gem lettuce leaves 8 large
- lychees 4 from a tin, drained and cut in half
- lightly salted peanuts 2 tbsp, toasted (optional)
- fresh coriander leaves to garnish
Method
Prepare the Sambal
- Pulse saeu-jeot salted krill, red chillies, red onion, and lime juice in a food processor until finely chopped. Set aside. This sambal adds a spicy, tangy kick to the prawns.
Prepare the Crispy Vermicelli (Optional)
- Heat 4cm oil in a large deep saucepan. Test oil temperature with a wooden chopstick – it’s ready when steady bubbles rise around it.
- Carefully drop rice vermicelli into hot oil. They will puff up instantly. Remove with a slotted spoon and drain on kitchen towels.
- Sprinkle warm vermicelli lightly with salt. Once cool, break into smaller strands. This adds a delightful crunch to the dish.
Assemble the Lettuce Cups
- Mix the sambal with the cooked prawns just before assembling to maintain the sambal’s punchy flavour.
- Place half a lychee, cut-side down, on each Baby Gem lettuce leaf. The lychees add a sweet contrast to the spicy sambal.
- Divide the prawn and sambal mixture among the lettuce cups.
- If using, roughly crush the toasted peanuts in a pestle and mortar. Sprinkle over each lettuce cup for added crunch and flavour.
- Top each cup with crispy rice vermicelli (if using) and fresh coriander leaves. The vermicelli adds texture, while coriander brings freshness.
Serve
- Serve the prawn lettuce cups immediately to enjoy the contrast of warm prawns with cool, crisp lettuce.
What can you serve with this
- Jasmine rice offers a neutral base that complements the flavourful prawn lettuce cups.
- Asian-style slaw provides a fresh, crunchy contrast to the soft textures in the lettuce cups.
- Mango salsa adds a sweet and tangy element that pairs well with the spicy sambal.
- Steamed edamame offers a healthy, protein-rich side that complements the light nature of the dish.
- Chilled cucumber soup can provide a cooling contrast to the spicy elements in the lettuce cups.
Nutri-score Health Check
This prawn lettuce cups recipe has been assigned a Nutri-Score of B. Here’s a breakdown of the factors considered:
- Positive contributors: Prawns (lean protein), lettuce (low-calorie, high in fibre), lychees (vitamins and minerals)
- Negative contributors: Deep-fried vermicelli (optional), peanuts (high in fat, though mostly healthy fats)
To maintain or improve the healthiness of this dish:
- Consider omitting the deep-fried vermicelli or using a small amount as a garnish
- Use the peanuts in moderation, as they provide healthy fats and protein
- Ensure the prawns are not overcooked to retain their nutritional value
Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional value can vary based on portion sizes and specific ingredients used.
Recipe FAQ
- Can I make the sambal ahead of time?
Yes, you can prepare the sambal up to a day in advance and store it in the refrigerator. However, mix it with the prawns just before serving for the best flavour. - Is there a vegetarian alternative to prawns for this recipe?
You can substitute prawns with firm tofu or tempeh for a vegetarian version. Marinate them in the sambal for extra flavour. - Can I use fresh lychees instead of tinned?
Absolutely! Fresh lychees can be used when in season. Just peel and remove the stone before using. - What can I use instead of saeu-jeot salted krill in the sambal?
If you can’t find saeu-jeot, you can use fish sauce or a small amount of shrimp paste as a substitute. - How long can I store leftover prawn lettuce cups?
It’s best to consume these immediately. If you have leftovers, store the components separately in the refrigerator and assemble just before eating, within 24 hours. - Can I make this dish less spicy?
Yes, you can reduce the number of chillies in the sambal or remove the seeds for a milder version. - Is there a gluten-free option for the rice vermicelli?
Rice vermicelli is naturally gluten-free. Just ensure there’s no cross-contamination during preparation if you’re catering for someone with celiac disease. - Can I use a different type of lettuce?
While Baby Gem lettuce is ideal due to its cup-like shape, you can also use iceberg or romaine lettuce leaves. - What’s a good non-alcoholic drink pairing for this dish?
A chilled lemongrass and ginger iced tea would complement the flavours of the dish nicely. - Can I prepare the components in advance for a party?
Yes, you can prepare the sambal, cook the prawns, and wash the lettuce leaves in advance. Keep everything refrigerated and assemble just before serving for the best texture and flavour.