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Vietnamese Peanut Sauce Lettuce Wraps | Daily Dine

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Vietnamese Peanut Sauce Lettuce Wraps

Vietnamese Peanut Sauce Lettuce Wraps

Recipe video above. Such a great DIY summer spread, a regular all through summer in my circles! It's essentially a lower-cal version of Vietnamese rice paper rolls. The fresh herbs and the peanut sauce are key here! Everything else you can switch: prawns for shredded chicken, pan fried salmon or other fish (flake into big chunks) or even tofu (I pan fry batons). Use whatever shreddable veg you want. Emergency version: store bought roast chicken (shredded) + packet shredded coleslaw veg + peanut sauce + noodles. SO GOOD.

View original recipe on recipetineats.com

mainsvietnamese

0

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Nutritional Information

Calories:320 kcal

Carbohydrate:40 g

Cholesterol:95 mg

Fat:9 g

Dietary Fiber:6 g

Protein:18 g

Saturated Fat:3 g

Sodium:1075 mg

Sugar:13 g

Trans Fat:0.01 g

Unsaturated Fat:5 g

Ingredients

300g / 10 oz peeled whole cooked prawns/shrimp (, medium (600g/1.2lb unpeeled whole prawns - this is what I use) - Note 1)

75g / 2.5 oz dried vermicelli noodles ((or glass noodles or rice))

12 large or 16 -20 small lettuce leaves ((I used baby cos/romaine), eg iceberg, butter lettuce)

1 batch quick pickled carrots and daikon (, below *recommended* OR 2 carrots finely julienned (use plain))

2 cups beansprouts

2 cucumbers (, julienned)

2 cups mint leaves

2 cups coriander/cilantro sprigs ((sub with chives + extra mint))

3 birds eye red chilli (, finely sliced (optional))

1/4 cup roasted peanuts (, finely chopped (recommended))

2 tbsp natural peanut butter (, smooth (ie not sweetened) - Note 2)

2 tbsp hoisin

1 - 2 tbsp lime juice (, sub rice vinegar)

1/3 cup LOW FAT coconut milk ((Note 3))

1 large garlic clove (, finely grated)

1 tsp+ sambal oelak ((or other chilli sauce/paste of choice), can omit (adj to taste))

1 tsp dark soy ((Note 4))

1 tsp white sugar

1/2 tsp cooking salt / kosher salt

2 medium carrots (, peeled cut into 2 mm / 1/10″ batons)

1/2 large white radish (daikon) (, peeled, cut the same as carrots)

1 1/2 cups boiling water

1/2 cup white sugar

4 tsp cooking salt / kosher salt

3/4 cup rice wine vinegar ((sub apple cider vinegar))

Instructions

Step 1
Pickle first - Put the boiling water, salt and sugar in a bowl. Mix to to dissolve, then add vinegar. Submerge vegetables and leave for 2 hours. Drain then use per recipe (or store in fridge submerged in liquid).
Step 2
Peanut sauce - Mix the peanut sauce ingredients and set aside for the flavours to meld while you prepare the platter. Start with 1 tbsp lime juice and add more if you want tarter.
Step 3
Prawns (shrimp) - Cut the prawns in half horizontally and remove the vein.
Step 4
Noodles - Soak the noodles in boiling water per packet directions. Rinse under cold water (to prevent stickiness) then drain very well.
Step 5
Lay it all out - Pile everything onto a giant platter or put things in little bowls, then let everybody help themselves!
Step 6
Assemble - Here's my order: lettuce leaf, noodles first, then veg* (carrots, bean sprouts etc), prawns, stuff herbs down the side, drizzle with sauce, sprinkle with peanuts and chilli. Bundle and bite!