EAT Magazine March_Apr 2015_Victoria_48_Layout 1 2/27/15 3:37 PM Page 35
No Forks Allowed! Put the prongs down, this is finger food; food that’s lovingly scooped up and eaten with a Hail Mary in hopes that all the saucy bits don’t fall down your front. And if they do, that’s OK too. That’s why napkins were invented.
Spicy Prawn Lettuce Cups Make with your favourite type of prawn—heavenly spot prawns, when in season, or sweet juicy sidestripes. Serves 6 (with lots of extra sauce!) Spicy Sauce
Filling
1 cup peanut butter
2 lb peeled and deveined
1 cup hot water
raw prawns
2 garlic cloves, minced
2 garlic cloves, minced
2 Tbsp sriracha sauce
Sea salt, to taste
2 Tbsp Thai red curry paste
Vegetable oil
2 Tbsp coconut palm sugar
2 tsp fish sauce
2 Tbsp apple cider vinegar
2 yellow peppers, thinly sliced ½ red onion, diced 1/3 cup chopped peanuts 1/3 cup chopped cilantro Iceberg or Bibb lettuce leaves Lime wedges
To make the sauce: Whirl peanut butter in a blender with hot water, garlic, sriracha, curry paste, sugar and vinegar until well mixed. Taste and add more sriracha, if desired. Toss prawns with garlic and sea salt. Coat the bottom of a frying pan with oil and set over medium-high heat. When hot, add prawns. Stir-fry until cooked, 3 to 5 minutes. Add fish sauce and toss to coat, then remove from heat. Fill lettuce leaves with prawn mixture, sliced peppers and onion. Sprinkle with peanuts and cilantro. Top with dollops of sauce and a squeeze of fresh lime, then wrap and eat!
Tip: To make these more of a meal, add cooked rice or crispy noodles
www.eatmagazine.ca MARCH | APRIL 2015
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