500g prawns, shelled and deveined, roughly chopped
2 tsp. sesame oil
1cm knob of ginger, finely grated
2 garlic cloves, finely crushed
2 tbsp soy sauce
1 large red chilli, seeds removed and finely chopped
½ bunch of coriander, washed and finely chopped, including the stems
½ bunch mint, chopped
1 avocado, pip removed, diced
4 tbsp raw cashew, roughly chopped
1 lime, cut into wedges
8 iceberg lettuce leaves, as cups
Marinate the prawns in a bowl with sesame oil, soy, garlic, ginger and chilli. In a large pan, cook the prawns for about 5 minutes. Leave to cool.
Once cooled, roughly chop them and place in a large bowl with the avocado, coriander and mint, and mix through.
Serve in a lettuce cup with a couple of spoonfuls of the prawn mixture topped with the chopped cashews and a squeeze of lime.