This is a quick and easy dish that can be served as appetizer or salad ...
Recipe source : Taste.com
Below I've halved the recipe served as appetizer, with slight adjustment made in blue.
Prawn-Mango Lettuce Cup
600g medium cooked prawns (300g)
2 large mangoes, chopped (1 medium ripe mango, stoned and diced)
1 cucumber, quartered lengthways, chopped (1 Japanese cucumber)
1 long red chilli, finely chopped (omitted, can't find any in the fridge)
2 tablespoons finely chopped flat-leaf parsley leaves (prepared but I've forgotten to add)
2 tablespoons olive oil (1 tablespoon)
2 tablespoons lemon juice (1 tablespoon)
8 small iceberg lettuce leaves (4 - 6)
Pepper and salt
Lemon wedges, to serve
Cleaned, shelled and de-vein prawns, discard tails.
Boil a pot of water over medium flame. Add in the prawns. Once the prawns are cooked through and curled up, drain the water and set aside.
Place the cooked prawns and all the ingredients in a medium bowl. Season with a pinch of salt and dash of pepper. Toss gently to combine.
Divide the prawn mixture between lettuce leaves. Serve with lemon wedges.
Simple yet tangy refreshing appetizer .... Make more to have it as salad !