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Satay noodle lettuce wraps with prawns and mango


Serves: 2
timeTotal time:
Satay noodle lettuce wraps with prawns and mango
Recipe photograph by Chelsea Bloxsome

Satay noodle lettuce wraps with prawns and mango


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
521Kcal
Fat
23gr
Saturates
5gr
Carbs
47gr
Sugars
18gr
Fibre
9gr
Protein
27gr
Salt
1.8gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • ½ x 410g pack fresh egg noodles
  • 3 tbsp peanut butter (smooth or crunchy)
  • 1 tbsp sweet chilli sauce
  • juice of ½ lime
  • 1 large carrot, peeled and cut into thin strips
  • 2 spring onions, cut into matchsticks
  • 6 large soft leaves from a round lettuce
  • ½ mango, peeled and sliced
  • 150g cooked peeled prawns
  • 25g salted peanuts, chopped

Step by step

  1. Boil the kettle. Tip the egg noodles into a colander in the sink and rinse with the boiling water. Refresh briefly with cold water, shake dry and tip into a large bowl.
  2. Mix the peanut butter, chilli sauce and lime juice together in a small bowl and loosen the dressing with 2 tablespoons boiled water to give a pouring consistency. Reserve about 2 tablespoons of the satay dressing to serve, then mix the rest with the noodles, carrot and spring onions, tossing to coat thoroughly.
  3. Divide the noodles between the lettuce leaves, then top with the mango, prawns and chopped peanuts. Wrap the lettuce leaves around the filling to eat, and serve with the rest of the satay dressing for dipping.
Chef quote
A simple satay-style dressing brings together the exotic flavours in these lettuce wraps.

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