Prawn lettuce cups recipe
 These lettuce cups are full of crunchiness from the deep-fried vermicelli and saltiness from the toasted peanuts. 2 tbsp saeu-jeot salted krill, squeezed to drain the brine5 red chillies, seeds removed and roughly chopped40g/1½oz red onion, roughly chopped½ lime, juice only 2 tbsp saeu-jeot salted krill, squeezed to drain the brine 5 red chillies, seeds removed and roughly chopped 40g/1½oz red onion, roughly chopped ½ lime, juice only vegetable oil, for deep fryingfew strands rice vermicelli (optional)pinch salt150–175g/5½–6oz cocktail prawns, cooked and peeled8 large Baby Gem lettuce leaves4 lychees from a tin, drained and cut in half2 tbsp lightly salted peanuts, toasted (optional)fresh coriander leaves, to garnish vegetable oil, for deep frying few strands rice vermicelli (optional) pinch salt 150–175g/5½–6oz cocktail prawns, cooked and peeled 8 large Baby Gem lettuce leaves 4 lychees from a tin, drained and cut in half 2 tbsp lightly salted peanuts, toasted (optional) fresh coriander leaves, to garnish Method For the sambal, pulse all of the ingredients together in a food processor or a blender until everything is finely chopped. Set aside. For the prawn lettuce cups, if using the rice vermicelli heat 4cm/1½in oil in a large deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil is hot enough when a quick, steady stream of bubbles rises around a single wooden chopstick when held upright in the oil. Drop in the rice vermicelli and they will magically puff up, becoming a crispy hot mess. Transfer to drain on kitchen towels using a slotted spoon. Sprinkle lightly with the salt while still warm. Once cool, break up into smaller strands.Mix the sambal with the prawns just before assembling the cups, to keep the sambal as punchy as possible.To assemble the cups, take the lettuce leaves and put half a lychee on top of each, cut-side down. Divide the prawn mixture between the lettuce cups. Pound the peanuts, if using, in a pestle and mortar to a rough rubble. Add to each lettuce cup. Finally, garnish with a nice mound of crispy rice vermicelli for crunch and coriander leaves for freshness. Serve immediately. For the sambal, pulse all of the ingredients together in a food processor or a blender until everything is finely chopped. Set aside. For the sambal, pulse all of the ingredients together in a food processor or a blender until everything is finely chopped. Set aside. For the prawn lettuce cups, if using the rice vermicelli heat 4cm/1½in oil in a large deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil is hot enough when a quick, steady stream of bubbles rises around a single wooden chopstick when held upright in the oil. Drop in the rice vermicelli and they will magically puff up, becoming a crispy hot mess. Transfer to drain on kitchen towels using a slotted spoon. Sprinkle lightly with the salt while still warm. Once cool, break up into smaller strands. For the prawn lettuce cups, if using the rice vermicelli heat 4cm/1½in oil in a large deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil is hot enough when a quick, steady stream of bubbles rises around a single wooden chopstick when held upright in the oil. Drop in the rice vermicelli and they will magically puff up, becoming a crispy hot mess. Transfer to drain on kitchen towels using a slotted spoon. Sprinkle lightly with the salt while still warm. Once cool, break up into smaller strands. Mix the sambal with the prawns just before assembling the cups, to keep the sambal as punchy as possible. Mix the sambal with the prawns just before assembling the cups, to keep the sambal as punchy as possible. To assemble the cups, take the lettuce leaves and put half a lychee on top of each, cut-side down. Divide the prawn mixture between the lettuce cups. To assemble the cups, take the lettuce leaves and put half a lychee on top of each, cut-side down. Divide the prawn mixture between the lettuce cups. Pound the peanuts, if using, in a pestle and mortar to a rough rubble. Add to each lettuce cup. Pound the peanuts, if using, in a pestle and mortar to a rough rubble. Add to each lettuce cup. Finally, garnish with a nice mound of crispy rice vermicelli for crunch and coriander leaves for freshness. Serve immediately. Finally, garnish with a nice mound of crispy rice vermicelli for crunch and coriander leaves for freshness. Serve immediately.