Vietnamese Peanut Sauce Lettuce Wraps

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 menit 🔨 Persiapan 20mnt 📊 Mudah 🍽 4 porsi ⭐ 5.0 (18) 👁 27
Vietnamese Peanut Sauce Lettuce Wraps

Bahan-bahan

4 porsi

Langkah-langkah

  1. 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).
  2. 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.
  3. Prawns (shrimp) - Cut the prawns in half horizontally and remove the vein.
  4. Noodles - Soak the noodles in boiling water per packet directions. Rinse under cold water (to prevent stickiness) then drain very well.
  5. Lay it all out - Pile everything onto a giant platter or put things in little bowls, then let everybody help themselves!
  6. 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!
Sambal & Bumbu lettuce wrapsvietnamese lettuce wrapsvietnamese

Nutrisi per porsi

Protein18g
Karbo40g
Lemak9g
320kcal
18gProtein
40gKarbo
9gLemak

💰 Estimasi Harga

Total Bahan
Rp 3.635
Per Porsi
Rp 909/porsi
🏠 Lebih Hemat
~Rp 7.270 dari beli jadi!
📋 Rincian Harga Bahan (8% bahan terdeteksi)
BahanJumlahSubtotal
/ 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 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 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 -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Vietnamese Peanut Sauce Lettuce Wraps

Bahan-bahan:
  • 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))

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