Prawn-Mango Lettuce Cups

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
Ingredients
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

Method :
Step 1
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.

Step 2
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.

Step 3
Divide the prawn mixture between lettuce leaves. Serve with lemon wedges.

Simple yet tangy refreshing appetizer .... Make more to have it as salad !

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Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)