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| Main Ingredients | Prawns (medium), Red chilli flakes |
| Cuisine | Thai |
| Course | Salads |
| Prep Time | 21-25 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 10-12 prawns (medium) ,shelled and deveined with tails intact
- 1 teaspoon red chilli flakes
- Juice of ½ lemon
- Salt to taste
- 1 tablespoon red chilli sauce
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- 1 medium onion, sliced
- 1 spring onions with greens, chopped separately
- 1 tablespoon fish sauce
- 1 teaspoon castor sugar (caster sugar)
- 2-3 lollorosso lettuce leaves
- 5-6 iceberg lettuce leaves
Method
- Put prawns in a bowl, add lemon juice, salt, chilli flakes and chilli sauce, mix and set aside to marinate for 10-15 minutes.
- Heat olive oil in a non-stick pan, add garlic and sauté till golden. Add onion and spring onion bulb, toss and saute till golden.
- Add marinated prawns and mix well. Add fish sauce and castor sugar and toss.
- Place the lollorosso leaves and iceberg lettuce on a serving platter.
- Add some spring onion greens to the pan and toss.
- Put the prawn mixture over the leaves and serve hot garnished with remaining spring onion greens.
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