Vietnamese Peanut Sauce Lettuce Wraps

Name: Vietnamese Peanut Sauce Lettuce Wraps
Prep time: 20 min
Total time: 20 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 300 g / 10 oz peeled whole cooked prawns/shrimp (, medium (600g/1.2lb unpeeled whole prawns - this is what I use) - Note 1); 75 g / 2.5 oz dried vermicelli noodles ((or glass noodles or rice)); 12 large or 16 -20 small lettuce leaves ((I used baby cos/romaine), eg iceberg, butter lettuce); 1 batch quick pickled carrots and daikon (, below *recommended* OR 2 carrots finely julienned (use plain)); 2 cups beansprouts; 2 cucumbers (, julienned); 2 cups mint leaves; 2 cups coriander/cilantro sprigs ((sub with chives + extra mint)); 3 birds eye red chilli (, finely sliced (optional)); 1/4 cup roasted peanuts (, finely chopped (recommended)); 2 tbsp natural peanut butter (, smooth (ie not sweetened) - Note 2); 2 tbsp hoisin; 1 - 2 tbsp lime juice (, sub rice vinegar); 1/3 cup LOW FAT coconut milk ((Note 3)); 1 large garlic clove (, finely grated); 1 tsp + sambal oelak ((or other chilli sauce/paste of choice), can omit (adj to taste)); 1 tsp dark soy ((Note 4)); 1 tsp white sugar; 1/2 tsp cooking salt / kosher salt; 2 medium carrots (, peeled cut into 2 mm / 1/10″ batons); 1/2 large white radish (daikon) (, peeled, cut the same as carrots); 1 1/2 cups boiling water; 1/2 cup white sugar; 4 tsp cooking salt / kosher salt; 3/4 cup rice wine vinegar ((sub apple cider vinegar))

Recipe video above. Such a great DIY summer spread, a regular all through summer in my circles! It's essentially a lower-cal version of Vietnamese rice paper rolls. The fresh herbs and the peanut sauce are key here! Everything else you can switch: prawns for shredded chicken, pan fried salmon or

⏱️ 20 min 🔪 Prep: 20 min 📊 Easy ⭐ 5.0 (18) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

300 g / 10 oz peeled whole cooked prawns/shrimp (, medium (600g/1.2lb unpeeled whole prawns - this is what I use) - Note 1)
75 g / 2.5 oz dried vermicelli noodles ((or glass noodles or rice))
12 large or 16 -20 small lettuce leaves ((I used baby cos/romaine), eg iceberg, butter lettuce)
1 batch quick pickled carrots and daikon (, below *recommended* OR 2 carrots finely julienned (use plain))
2 cups beansprouts
2 cucumbers (, julienned)
2 cups mint leaves
2 cups coriander/cilantro sprigs ((sub with chives + extra mint))
3 birds eye red chilli (, finely sliced (optional))
1/4 cup roasted peanuts (, finely chopped (recommended))
2 tbsp natural peanut butter (, smooth (ie not sweetened) - Note 2)
2 tbsp hoisin
1 - 2 tbsp lime juice (, sub rice vinegar)
1/3 cup LOW FAT coconut milk ((Note 3))
1 large garlic clove (, finely grated)
1 tsp + sambal oelak ((or other chilli sauce/paste of choice), can omit (adj to taste))
1 tsp dark soy ((Note 4))
1 tsp white sugar
1/2 tsp cooking salt / kosher salt
2 medium carrots (, peeled cut into 2 mm / 1/10″ batons)
1/2 large white radish (daikon) (, peeled, cut the same as carrots)
1 1/2 cups boiling water
1/2 cup white sugar
4 tsp cooking salt / kosher salt
3/4 cup rice wine vinegar ((sub apple cider vinegar))

Steps

Pickle first - Put the boiling water, salt and sugar in a bowl. Mix to to dissolve, then add vinegar. Submerge vegetables and leave for 2 hours. Drain then use per recipe (or store in fridge submerged in liquid).
Peanut sauce - Mix the peanut sauce ingredients and set aside for the flavours to meld while you prepare the platter. Start with 1 tbsp lime juice and add more if you want tarter.
Prawns (shrimp) - Cut the prawns in half horizontally and remove the vein.
Noodles - Soak the noodles in boiling water per packet directions. Rinse under cold water (to prevent stickiness) then drain very well.
Lay it all out - Pile everything onto a giant platter or put things in little bowls, then let everybody help themselves!
Assemble - Here's my order: lettuce leaf, noodles first, then veg* (carrots, bean sprouts etc), prawns, stuff herbs down the side, drizzle with sauce, sprinkle with peanuts and chilli. Bundle and bite!

Nutrition Facts (per serving)

320 kkal

Protein 18g (27%)

Carbs 40g (60%)

Fat 9g (13%)

Macronutrients

Calories32016% DV

Protein18g36% DV

Carbs40g13% DV

Fat9g14% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 3.635

Per Serving Rp 909/serving

🏠 Save ~Rp 7.270 compared to buying!

📋 Price Breakdown (8% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/ 10 oz peeled whole cooked prawns/shrimp	300 g	-	-
/ 2.5 oz dried vermicelli noodles	75 g	-	-
large or 16 -20 small lettuce leaves	12	-	-
batch quick pickled carrots and daikon	1	Rp 35.000/kg	Rp 3.500
beansprouts	2 cups	-	-
cucumbers	2	-	-
mint leaves	2 cups	-	-
coriander/cilantro sprigs	2 cups	-	-
birds eye red chilli	3	-	-
roasted peanuts	0.25 cup	-	-
natural peanut butter	2 tbsp	-	-
hoisin	2 tbsp	-	-
- 2 tbsp lime juice	1	-	-
LOW FAT coconut milk	0.3333333333333333 cup	-	-
large garlic clove	1	-	-
+ sambal oelak	1 tsp	Rp 10.000/340ml	Rp 135
dark soy	1 tsp	-	-
white sugar	1 tsp	-	-
cooking salt / kosher salt	0.5 tsp	-	-
medium carrots	2	-	-
large white radish	0.5	-	-
boiling water	0.5 cups	-	-
white sugar	0.5 cup	-	-
cooking salt / kosher salt	4 tsp	-	-
rice wine vinegar	0.75 cup	-	-