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Prawn Lettuce Wraps – Quick Recipe

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Prawn Lettuce Wraps - Quick Recipe

Prawn Lettuce Wraps – Quick Recipe: These prawn lettuce wraps are full of taste, color, and good things for you. The fact that they are simple and easy to make makes them even better. There is nothing to cook. You only need to cut, mix, and put things together.

All about Prawn Lettuce Wraps

These prawn lettuce wraps are a mix of prawns, spring onions, bright bell peppers, crunchy radishes, and juicy mango wrapped in crisp iceberg lettuce leaves. Salt and chili flakes give the dish a little extra kick. The ingredients are mixed together in olive oil.

The sweet and sour mango is a nice surprise, and the prawns give it a taste of the sea. You can serve the wraps with sriracha mayo sauce, which is creamy and spicy.

These wraps are great for a light lunch, a starter, or a healthy snack. The prawns are a good source of energy, and the olive oil is good for your heart. The vitamins, minerals, and enzymes in the fruits and veggies are added by them.

Ingredients You’ll Need for this Recipe

For the wraps:

  • Cooked and cleaned prawns
  • Spring onion
  • Mango
  • Italian green pepper
  • Red bell pepper
  • Yellow bell pepper
  • Red radishes
  • Head of iceberg lettuce
  • Olive oil
  • Salt
  • Chili flakes
  • Bunch of fresh cilantro

For the sauce:

  • Mayonnaise
  • Sriracha sauce

How to Make Prawn Lettuce Wraps

Make the filling:

  • Cut the green, red, and yellow bell peppers into small pieces. The smaller the pieces, the better.
  • Peel the spring onion and cut it into small pieces.
  • Chopped up the cooked prawns.
  • Slice the radishes very thinly.
  • Peel it and cut it into pieces.
  • Cut the parsley up.
  • Put all of those things into a bowl. Mix well after adding the olive oil, salt, and chili flakes.

How to Serve Prawn Lettuce Wraps

Serve the shrimp lettuce wraps on a plate with a small dish of the spicy mayo sauce. To eat a wrap, roll the leaves around the filling and dip it in the sauce. Serve the wraps with a bowl of steamed jasmine or basmati rice to make the meal more filling. The wrap’s bold flavors will go well with the rice’s mild flavors.

Tips and Variations for these Wraps

Here are some tips for making the best prawn lettuce wraps:

  • Choose lettuce that is fresh and crisp to hold the filling and add a delicious crunch. You can use any kind of lettuce, but iceberg lettuce gives it an extra crunch.
  • Depending on how spicy you like things, you can add more or less chili flakes.
  • You could add a little lime juice to give it a sweet and sour taste.
  • Switch out the sriracha mayo sauce for your favorite sauce.
  • You can use whatever greens you have on hand or switch out the mango for a different kind of sweet fruit.
  • To make this recipe vegan, substitute cooked tofu for the prawns and use a veggie sauce. Press the tofu to get rid of any extra water and cut it into small pieces. Marinate the tofu in a combination of soy sauce, olive oil, and a little bit of smoked paprika to give it a subtle “seafood” taste.

How to Store Leftovers

You can store leftover filling in a sealed container in the fridge for up to 3 days. You can even make the filling ahead of time. Store the lettuce leaves in a separate container. Once you have filled the lettuce leaves with the filling, you need to eat them right away or the lettuce will turn soft.

Ingredients – Prawn Lettuce Wraps

  • 10 oz cooked and cleaned prawns
  • 1 spring onion 
  • 1 mango 
  • 1 Italian green pepper
  • ½ red bell pepper
  • ½ yellow bell pepper
  • ½ cup red radishes
  • 1 iceberg lettuce head
  • 2 tablespoons olive oil 
  • 1 teaspoon salt
  • 1 teaspoon chili flakes
  • 1 bunch of fresh cilantro

Instructions – Prawn Lettuce Wraps

    • Finely dice the peppers; the smaller the pieces, the better.
    • Peel the spring onion and cut it into small pieces.
    • Chopped up the cooked prawns.
    • Cut the radishes into thin slices.
    • Peel it and cut it into pieces.
    • Cut the parsley up.
    • Put everything in a bowl and add olive oil, salt, and chili flakes to taste. Blend everything together.
    • To make the sauce, mix the mayonnaise and sriracha sauce well in a small bowl.
    • Cut off the bottom of the iceberg lettuce and gently pull the leaves off.
    • Put a few spoonfuls of the mixture into each leaf.
    • To eat, wrap each one in a tortilla and dip it in the spicy mayo sauce. Finely dice the peppers; the smaller the pieces, the better.
    • Peel the spring onion and cut it into small pieces.
    • Chopped up the cooked prawns.
    • Cut the radishes into thin slices.
    • Peel it and cut it into pieces.
    • Cut the parsley up.
    • Put everything in a bowl and add olive oil, salt, and chili flakes to taste. Blend everything together.
    • To make the sauce, mix the mayonnaise and sriracha sauce well in a small bowl.
    • Cut off the bottom of the iceberg lettuce and gently pull the leaves off.
    • Put a few spoonfuls of the mixture into each leaf.
    • To eat, wrap each one in a tortilla and dip it in the spicy mayo sauce.
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