Zesty Lemongrass and Herb Prawn Lettuce Cups with Nuoc-Mam Dressing
These aromatic prawn meatballs are a fresh, vibrant take on classic canapés and are perfect for a summer starter. It packs a punch and will definitely be a crowd pleaser at your next event. This recipe makes roughly 18-22 meatballs.
Ingredients 25
Meatballs
500 g raw prawns, defrosted, peeled, deveined, patted dry with paper towel
1 shallot, roughly chopped
1⁄3 cup coriander stems, roughly chopped
1 knob ginger, roughly sliced
3 cloves garlic, whole
1 stalk lemongrass, roughly chopped
3 kaffir lime leaves, central stem removed
1 lime, zest
1⁄2 cup panko breadcrumbs
1 tsp salt
black or white pepper, to taste
neutral oil, for cooking
Nuoc Mam Style Sauce
1 bird’s eye chilli, thinly sliced
3 garlic cloves, thinly sliced
4 tbsp fish sauce
1 1⁄2 lime, juiced
2 tbsp sugar
1⁄4 cup rice wine vinegar
1⁄4 cup water
To Serve Lettuce Cups
2 baby cos lettuces, leaves separated
fresh coriander leaves
fresh mint leaves
red chilli, sliced
chilli oil
fried shallots
crushed peanuts
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Method 9
In a food processor, combine , , , , , , , zest of , , and pepper. Pulse until you get a paste, but not too smooth.
Roll mixture into small, canapé-sized meatballs.
Heat a pan over medium heat with a thin layer of neutral oil and cook the meatballs, turning them gently, until they are golden and cooked through, about 5–6 minutes.
Nuoc Mam Style Sauce
Slice the and thinly and add to a bowl.
In the bowl, add , , , and and mix till combined.
Assemble Lettuce Cups
Lay flat onto a serving tray.
Place one warm in each leaf.
Drizzle a little and chilli oil over each meatball.
Top with fresh coriander leaves, fresh mint leaves, fresh sliced red chilli, fried shallots, and crushed peanuts.
Julia’s Eatery's tips
Serve as per recipe, or make the prawn meatballs as the main protein and serve with either vermicelli noodles or rice, add some pickled or fresh veg for a complete, easy weeknight meal.
