Asian crayfish lettuce cups
Serves: 4 generously
![Asian crayfish lettuce cups](/uploads/media/720x770/01/4581-crayfish-cups-1120.jpg?v=1-0)
Recipe photograph by Martin Poole.
Asian crayfish lettuce cups
Serves: 4 generously
See more recipes
Nutritional information (per serving)
Calories
222Kcal
Fat
5gr
Saturates
1gr
Carbs
33gr
Sugars
28gr
Fibre
8gr
Protein
13gr
Salt
0.4gr
![Amelia Freer](/uploads/media/100x100/09/119-Amelia-Freer.jpg?v=1-0)
Amelia Freer
Amelia's aim is to help you discover and celebrate nutritious food - food that is accessible, easy to make and that bursts with goodness & flavour!
See more of Amelia Freer’s recipes
![Amelia Freer](/uploads/media/100x100/09/119-Amelia-Freer.jpg?v=1-0)
Amelia Freer
Amelia's aim is to help you discover and celebrate nutritious food - food that is accessible, easy to make and that bursts with goodness & flavour!
See more of Amelia Freer’s recipes
Ingredients
- 4 medium carrots, peeled
- 1 under-ripe mango, peeled
- 1 under-ripe papaya, peeled
- 200g beansprouts
- 1 x 31g pack coriander, stalks only, finely chopped
- 1 heaped tbsp finely chopped tarragon
- 2 tbsp finely chopped mint
- 2 x 120g packs crayfish tails
- 4 Little Gem lettuces, leaves separated
- 25g roasted cashew nuts, chopped
- 1 lime, quartered, to serve
For the dressing
- 1 x 31g pack coriander, leaves only
- juice of 4 limes
- ½-1 bird eye chilli, finely chopped
- 2 garlic cloves, grated
- 1 tsp grated root ginger
- 50g palm sugar, crushed
Step by step
Get ahead
Make up to the end of step 2 a few hours ahead; chill the salad.
- To make the dressing, chop most of the coriander leaves, then put them in a jam jar with the rest of the dressing ingredients and a generous pinch of salt; shake vigorously.
- Use a spiralizer or a flat-bladed peeler to turn the carrots, mango and papaya into noodles or ribbons. Place in a mixing bowl and fold in the beansprouts, chopped herbs and crayfish tails.
- Combine the salad and the dressing, toss together, then divide the mix between the Little Gem leaves (or, if you prefer, shred the lettuce and toss everything together in a bowl). Sprinkle with the reserved coriander leaves and the chopped nuts. Serve with lime quarters.