250g prawns, shelled & deveined, chopped
1 tsp sesame oil
1cm knob ginger, finely grated
1 clove garlic, finely grated
1 tbsp soy sauce
1 large red chilli, deseeded & finely chopped
¼ bunch coriander, washed, finely chopped, including stems
¼ bunch mint, chopped
½ avocado, pit removed, diced
2 tbsp raw cashews, roughly chopped
1 lime, cut into wedges
4 iceberg lettuce leaves, as cups
Marinate the prawns in a bowl with sesame oil, garlic, ginger and chilli. In a large pan, cook the prawns for about 5 minutes. Leave to cool.
Once cooled, roughly chop and place in a large bowl with the avocado, coriander and mint, and mix through.
Serve a couple of spoonfuls of the prawn mixture in a lettuce cup topped with the chopped cashews and a squeeze of lime.
Note: Can use scallops in place of prawns if preferred.