Prawn Lettuce Wraps with Avocado and Mango Salsa

So I just had a birthday and hubby threw me such an amazingly fun birthday party with my cousins and family! Before the birthday party he asked me which recipes of his were my favourite and this prawn lettuce wrap recipe was without a doubt the first thing to come to mind! I would say this is the perfect fresh recipe for summertime but with autumn right at our doorstep I can say this recipe will continue to be on our dinner table throughout the colder months. I will say this, I am not always the biggest lettuce wrap fan as I don’t find it always has enough flavours and textures and it can fall flat easily without enough filling and crispness to it. This recipe is the perfect amount of crunch, freshness, flavour and kick that will leave you full and satisfied with the amount of flavour and kick!

Using the right type of lettuce can make or break any lettuce wrap recipe! I find using romaine is nice for its shape but has a lot more of a lettuce flavour which I think takes away from whats inside the wrap. Romaine is also a softer lettuce which is harder to keep its structure but also loses a lot of that crisp crunch when your biting into it. My go to lettuce option for these is the crunchiest iceberg lettuce with the least amount of twist and curl to it which makes it easier to peel.

You can add different toppings to it but here are our favourites:

Mango Avocado salsa

Sweet pepper

Cilantro

Lime

Cucumber

Jalapeno

Mint

Prawns can be a bit tricky to cook as there is a perfect amount of time to have them over heat before they get overdone and rubbery which is not what you want. Typically we leave them on the heat for as little time as needed and cook them after preparing everything else so its ready to eat as soon as they’re ready.

Ingredients

Mango Avocado Salsa

Mango - 1 diced to 1/4” pieces

Avocado - 1 diced to 1/4” pieces

Jalapeno - 1 diced with or without seeds depending on desired heat

Cilantro - 1 tbsp diced stems and leaves

Sweet pepper - 1 diced

Chili powder - pinch

Salt - to taste

Chili Lime Prawns

One bag(340g) raw white large prawns(any raw prawns will work just pick your favourite!)

Coriander - 1/4 tsp

Chili Powder - 1/2 tsp

Cumin - 1/4 tsp

Oregano - 1/4 tsp

Chili flakes - 1/4 tsp

Sesame oil - 1 tbsp divided

Juice of 1/2 lime

Directions

1. Thaw prawns following directions on bag.

2. While prawns are thawing prepare your salsa. Dice all ingredients and combine with lime juice and spices in a medium sized mixing bowl. I find it works best if you add everything except the avocado and mix it a bit before adding the avo and mixing just to avoid avocado mush in your salsa.

3. Prepare your lettuce “shells” and any additional fillings or toppings you may want.

4. Set aside and prepare prawns.

5. In medium sized bowl combine spices, lime juice and 1/2 tbsp sesame oil with prawns and toss to coat.

6. Let prawns sit for about 5 mins in the spice mixture to let the flavours marinate in. You don’t want to leave this too long or the prawns will start to cure from the lime juice.

7. Heat 1/2 tbsp oil in a large frying pan at medium high heat.

8. Allow the pan to get fairly hot but not smoking before adding the prawns.

9. Add prawns and any extra liquid from the bowl into the pan. Cook prawns turning occasionally until they are fully pink and not rubbery, this is very quick as long as your pan is hot enough it shouldn’t take more than 5 minutes.

10. Remove prawns from pan, lay in lettuce shells with your favourite toppings and enjoy!

There you have it - the best recipe that is on repeat at our home! Let me know if you make it, what you think and what kind of recipes you want to see more of. Bon appetit!