Thai Prawn Lettuce Cups with Pineapple

Really simple, but really delicious, these Thai inspired lettuce cupes are perfect for picnics, dinner parties or a fun, fresh dinner! 

6-8 gem lettuce leaves
50g organic coconut flakes, toasted
40g unsalted peanuts, roasted
300g raw prawns, roughly chopped
1x 420g tin pineapple, finely chopped
1 small bunch coriander, roughly chopped
1 tbsp organic black and white sesame seeds
1 tbsp organic extra virgin olive oil
1 lime

Dressing

1 birds eye chilli, finely chopped
1 lemongrass stalk, finely chopped
1 shallot, finely chopped
30g fresh ginger, grated
1 tbsp organic mirin
5 tbsp organic tamari sauce
1/2 tsp organic sesame oil
1 tbsp fish sauce
2 tsp organic coconut sugar

1. Put all the dressing ingredients into a small mixing bowl and stir well to combine. Set aside.
2. Dry fry the peanuts and coconut flakes and set aside.
3. In a small bowl, combine chopped pineapple, coriander and the juice of half a lime. Set aside.
4. Add olive oil to a frying pan and heat over medium heat. Add the chopped prawns and cook for two to three minutes until they start to change colour and are cooked all the way through.
5. Pile all the different ingredients into a gem lettuce cup and add a small amount of dressing on top.

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