Asian crayfish lettuce cups
Serves: 4 generously
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole.
Asian crayfish lettuce cups
Serves: 4 generously
Prep time: 40 minsTotal time: 
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
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
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.
