Spicy Pork and Prawn Lettuce Parcels (Lilies) Recipe

Preparation time: 20 minutes +30 minutes for lettuce crisping
Total cooking time: 8-10 minutes
Recipe serves 4-6

Ingredients

1-2 Large Lettuces
1 tablespoon oil
3 spring onions, chopped
2 teaspoons red curry paste
100g lean minced pork
100g small raw prawns, peeled, deveined

¼ cup coconut milk

1-2 teaspoons chopped red chillies, optional

2 teaspoons fish sauce

1 teaspoon soft brown sugar

2 teaspoons grated lime rind

¼ cup finely chopped roasted peanuts

Ingredients

1. Separate the lettuce leaves leaves, wash them and pat dry, then wrap in a dry teal towel and refrigerate for about 30 minutes.

2. Heat the oil in a heavy-based frying pan or wok. Add the spring onions and curry paste and stir for 2 minutes over medium heat. 

3. Add the pork mince to the pan and cook, stirring until browned. Add the prawns, coconut milk and chillies to the pan and stir for 3 minutes.

4. Add fish sauce, brown sugar and lime rind to pan and stir well. Stir in peanuts, allow to cool for 15 minutes. Place a spoonful of mixture on each lettuce leaf until mixture is all used. Parcels can be rolled for easy eating.

Note

The filling must be cooled so that all liquid will be adsorbed, making the filling moist and succulent.