Salt & Pepper Crispy Prawns Lettuce Cups


24 cooked Tropic Co Tiger Prawns
1 tbsp Extra Virgin Olive Oil
1 Egg white
1 tbsp Peppercorns
1 ½ tbsp Salt
½ tbsp Five Spice
½ cup Cornflour
2 baby Cos Lettuce
3 cups Green Cabbage
2 Carrots
cup Spring Onion
1 tsp Soy Sauce
¼ tsp Fish Sauce
2 tbsp Sesame Oil
1 Lime
cup Mint Leaves
cup Coriander Leaves”


Step 1

Peel and remove heads from Prawns and set aside.

Step 2

Combine shredded Cabbage, grated Carrot and finely sliced Spring Onion in a bowl and add Soy Sauce, Fish Sauce, Sesame Oil and Lime Juice. Toss to combine. Sprinkle the herbs through and set aside.

Step 3

Grind the Peppercorns with a mortar and pestle, mix together Salt and Five Spice.

Step 4

In a bowl large enough, combine 1 teaspoon of the Spice Mix with the Egg white and beat together until frothy. Add Prawns and toss to coat.

Step 5

Mix together Cornflour and Spice Mix in a flat bowl, then coat Prawns in mix.

Step 6

Put a large fry pan on the heat and add Olive Oil.

Step 7

Place the Prawns in the hot pan. Cook on each side for 2 minutes.

Step 8

Assemble Lettuce cups with handful of Slaw, cooked Prawn and garnish with Coriander.