Lemon Pepper Prawn Lettuce Cup Salad

Name: Lemon Pepper Prawn Lettuce Cup Salad with Pickled Veggies, Dill Parsley Mayo & Garlic Fetta
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 Red Radish; 1 cucumber; ¼ cup white wine vinegar; 1 head baby cos lettuce; 2 clove Garlic; ½ Long Chilli; 1 packet Peeled Prawns; 1 sachet Lemon Pepper Seasoning; 1 packet Fetta Cubes; 1 packet Dill & Parsley Mayonnaise

with Pickled Veggies, Dill Parsley Mayo & Garlic Fetta

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Christmas lunch has been made easy, when you have this stellar starter to get the celebration started. These handheld lemon pepper prawn lettuce cups are perfectly light and bright and add a touch of freshness to cool down the Aussie Christmas heat!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Climate Superstar

Allergens:

Crustaceans

•Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Red Radish

cucumber

1 head

baby cos lettuce

2 clove

Garlic

Long Chilli

1 packet

Peeled Prawns

(Contains: Crustaceans;)

1 sachet

Lemon Pepper Seasoning

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

¼ cup

white wine vinegar

Nutritional Values

Energy (kJ)1394 kJ

Calories402 kcal

Fat25.8 g

of which saturates4.4 g

Carbohydrate8.4 g

of which sugars7 g

Dietary Fibre5.2 g

Protein18.6 g

Sodium1248 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• Thinly slice red radish into rounds. • Using a vegetable peeler, peel cucumber into ribbons (stopping when you reach the seeds in the centre). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add radish and cucumber to the pickling liquid. Add enough water to just cover veggies. Set aside until lightly pickled, 15-20 minutes.

TIP: Slicing the veggies very thinly helps them pickle faster!

• Meanwhile, trim ends of baby cos lettuce and separate leaves. Finely chop garlic. Thinly slice long chilli (if using). • In a second medium bowl, combine peeled prawns, lemon pepper seasoning and a drizzle of olive oil. • When pickled veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Crumble in fetta cubes and mash to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• Drain pickled veggies. • Arrange lettuce cups on a serving platter and top with lemon pepper prawns and pickled veggies. • Drizzle with dill & parsley mayonnaise. Season with salt and pepper. • Top with garlic fetta and chilli to serve. Enjoy!