Cashew and Noodle Lettuce Parcels
By Sally James. This dish is inspired by Vietnamese cuisine, where noodles are used in abundance and often served in lettuce cups. I’ve come to love this way of eating so much that now I’ll often keep a few lettuce leaves on the side of any dish, whether pasta, couscous or even risotto. I just pop a spoonful inside the lettuce leaf and wrap it up into one big delicious parcel where the crisp cool leaf contrasts with the warm filling. You can also use rice stick noodles or vermicelli noodles.
INGREDIENTS
- ½ cup raw cashews
- 4 oz vermicelli, or cellophane noodles
- 1/2 red pepper, finely sliced
- 1/4 bunch cilantro, leaves separated
- 1 cup bean sprouts
- 2 green onions, sliced
- 6 oz shrimp or small prawns, cooked
- 6 large butter radicchio or ice burg lettuce leaves
- 1 lime, juice
- 1 tbsp rice wine
- 2 tsp fish sauce
- 1 tsp palm, or brown sugar
DIRECTIONS
- Place the cashews in a non-stick pan over medium heat and cook, shaking pan until golden and aromatic. Remove from pan and set aside.
- Place noodles in a large heatproof dish and cover with very hot water. Allow to soak for 5 minutes, or until just softened. Transfer to a sieve, refresh with cold water and strain well.
- In a large bowl, combine the noodles, pepper, cilantro leaves, green onion and prawns.
- Whisk together the dressing ingredients and toss through the salad.
- Place mounds in lettuce cups and scatter with the cashews. Serve straight away, wrapping the lettuce leave around the salad to eat like a wrap.