Lettuce wraps with shrimp and homemade peanut sauce

Recipe & Food Styling ANNA Magazine

Recipe & Food Styling ANNA Magazine


Everybody's favourite but we make them best–fresh and delicious with a killer peanut sauce


8 large prawns, peeled

1/2 package rice noodles

8 Bibb lettuce leaves

1 cup roasted peanuts, coarsely chopped

1 cup bean sprouts

Peanut sauce

1/2 cup raw peanuts

2 fresh Serrano or Fresno Peppers

1 tablespoon ginger

1/3 cup coconut milk

1 teaspoon dark soy sauce

1 tablespoon fish sauce

3 teaspoons sugar

1 tablespoon lime juice

Coarse salt to taste

SHOP Equipment


To make peanut sauce, toast peanuts on parchment-lined baking sheet for 5 minutes until fragrant. Remove, cool and in a food processor grind finely. Add all remaining ingredients and pulse to fully combine. Set aside.

In a skillet over medium to high heat, sauté prawns for about 2 minutes and set aside. Cook noodles in boiling water for 1-2 minutes, drain and cool. Arrange prawns, noodles, peanuts and bean sprouts on platter and allow guests to create their own wraps with lettuce leaves. Serve with peanut sauce for dipping.