Prawn and Asparagus Lettuce Cups

    40 minutes

    Spicy potatoes are combined with prawns and avocado and used to fill lettuce bowls. Topped with yoghurt it's quite the taste sensation!

    5 people made this

    Serves: 4 

    • 600g new potatoes, scrubbed and diced
    • 2 tablespoons canola oil
    • 1 small red onion, thinly sliced
    • 1 garlic clove, crushed
    • 1 large mild red chilli, seeded and finely chopped
    • 1 teaspoon coriander seeds, roughly crushed
    • 1 teaspoon cumin seeds, roughly crushed
    • 1 large avocado
    • 400g peeled cooked prawns
    • juice of 2 limes
    • pepper to taste
    • 6 tablespoons natural low-fat acidophilus yogurt
    • 3 tablespoons chopped fresh coriander
    • 8 round iceberg lettuce leaves

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cook the potatoes in a saucepan of boiling water for 8 minutes or until just tender. Drain and rinse under cold running water. Dry in a clean tea-towel.
    2. Heat the oil in a frying pan, add the onion and fry for 5 minutes or until softened and lightly browned. Add the garlic, chilli and crushed coriander and cumin seeds, and cook for 1 more minute, stirring. Stir in the potatoes and fry over a high heat for 3 minutes. Remove from the heat and leave to cool.
    3. Peel the avocado, remove the stone and cut the flesh into small chunks. Add to the potatoes together with the prawns and lime juice. Season with pepper and toss gently.
    4. Mix together the yogurt and coriander and season with pepper. Arrange 2 lettuce leaves in each of 4 bowls. Spoon the salad into them and top with the coriander yogurt.

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    Reviews in English (1)


    This meal was quick and easy to prepare and looked like it had come out of a chefs kitchen, tasted gorgeous too!  -  12 Mar 2010