Vietnamese Prawn Lettuce Wraps with a killer peanut sauce!

Name: Vietnamese Prawn Lettuce Wraps with a killer peanut sauce!
Total time: 30 min
Ingredients: 300 g Prawn, peeled cooked; 75 g Noodle, dried; 12-16-20 Lettuce; 3 Carrot; 2 cups Bean sprout; 2 Cucumber; 2 cups Mint; 2 cups Cilantro; 3 Chili pepper; ¼ cups Peanut, roasted; 2 tbsp Peanut butter; 2 tbsp Hoisin sauce; 1–2 tbsp Lime; ⅓ cups Coconut milk; 1 Garlic; 1 tsp Sambal; 1 tsp Dark soy sauce; 1 tsp + ½ cups Sugar; 4 ½ tsp Salt; ½ Radish; ¾ cups Rice wine vinegar

By RecipeTin Eats · 30 min

Ingredients

Prawn · peeled cooked300 g
Noodle · dried75 g
Lettuce12-16-20
Carrot3
Bean sprout2 cups
Cucumber2
Mint2 cups
Cilantro2 cups
Chili pepper3
Peanut · roasted¼ cups
Peanut butter2 tbsp
Hoisin sauce2 tbsp
Lime1–2 tbsp
Coconut milk⅓ cups
Garlic1
Sambal1 tsp
Dark soy sauce1 tsp
Sugar1 tsp + ½ cups
Salt4 ½ tsp
Radish½
Rice wine vinegar¾ cups

Instructions

Make the pickle: stir the boiling water, salt and sugar until dissolved, add the vinegar, submerge the vegetables and leave for 2 hours. Drain before using.
Mix the peanut sauce ingredients and set aside. Start with 1 tablespoon lime juice and add more for a tarter taste.
Cut the prawns in half horizontally and remove the vein.
Soak the noodles in boiling water following the packet directions. Rinse under cold water and drain very well.
Arrange everything on a platter or in small bowls for everyone to help themselves.
Assemble each wrap: lettuce, then noodles, then vegetables, prawns, herbs down the side, drizzle with sauce, and sprinkle with peanuts and chilli.

Summarized from RecipeTin Eats's video. Watch it for the details.

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