Name: Vietnamese-Inspired Caramel Pork and Prawn Lettuce Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400g Lean pork mince; 250g Raw king prawns peeled, deveined and roughly chopped; 2 Lemongrass tough outer layers removed and finely minced; 3 cloves Garlic finely grated; 15g Fresh ginger peeled and finely grated; 2 tbsp Brown sugar; 2 tbsp Fish sauce use a gluten-free-labelled fish sauce if required; 1 Lime juiced; 2 tsp Cooking oil; 350g Green papaya peeled, deseeded and coarsely grated; use firm white cabbage if unavailable; 1 Carrot coarsely grated; 0.5 Cucumber cut into fine matchsticks; 4 Spring onion finely sliced; 15g Mint leaves roughly torn; 20g Coriander leaves and tender stalks roughly chopped; 1 Lime juiced; 1 tbsp Fish sauce use a gluten-free-labelled fish sauce if required; 1 tsp Sugar; 1 Red chilli finely sliced; 4 Little gem lettuce leaves separated, washed and dried; 50g Peanuts roasted and roughly chopped; 1 Lime cut into wedges

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Preparation

Make the slaw dressing

In a large bowl, stir together the juice of 1 lime, 1 tbsp fish sauce and the sugar until the sugar has dissolved. Add the sliced chilli if using.

Timer available in cooking mode · 2 min

Dress the vegetables

Add the grated green papaya, carrot, cucumber, spring onions, mint and coriander to the dressing. Toss well, then set aside while you cook the filling so the vegetables soften very slightly but remain crisp.

Timer available in cooking mode · 3 min

Prepare the serving leaves

Arrange the little gem leaves on a large platter or put them in a serving bowl. Place the chopped peanuts and lime wedges in small dishes alongside.

Timer available in cooking mode · 2 min

Mix the sauce

Combine the brown sugar, 2 tbsp fish sauce and the juice of 1 lime in a small bowl. Keep it close to the hob.

Timer available in cooking mode · 1 min

Cooking

Brown the pork

Heat the oil in a large frying pan or barbecue griddle over a high heat. Add the pork mince and cook, breaking it up firmly with a wooden spoon, until browned with a few crisp edges and no pink meat remains.

Timer available in cooking mode · 7 min

Fry the aromatics and prawns

Add the lemongrass, garlic and ginger. Stir-fry for 1 minute, then add the chopped prawns. Cook, stirring often, until the prawns are opaque and pink throughout.

Timer available in cooking mode · 4 min

Caramelise the filling

Pour in the sugar, fish sauce and lime mixture. Bubble rapidly, stirring continuously, until it reduces to a glossy coating that clings to the pork and prawns. Taste and add a squeeze of lime if you want more sharpness.

Timer available in cooking mode · 3 min

Build and serve

Spoon the hot caramel pork and prawn mixture into the lettuce leaves, top with the papaya slaw and finish with peanuts. Serve immediately with lime wedges. For an all-pork version, use 650 g pork mince and omit the prawns; for an all-prawn version, use 650 g finely chopped raw prawns and cook only until opaque. If using any soy-based seasoning instead of fish sauce, choose gluten-free tamari rather than standard soy sauce.

Timer available in cooking mode · 2 min

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Vietnamese-Inspired Caramel Pork and Prawn Lettuce Cups

Ingredients

Caramel pork and prawns

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Papaya and herb slaw

To serve

Preparation

Make the slaw dressing

Dress the vegetables

Prepare the serving leaves

Mix the sauce

Cooking

Brown the pork

Fry the aromatics and prawns

Caramelise the filling

Build and serve

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