These fresh and light seafood cups are full of aromatic tasty Asian herbs making them an ideal morsel to accompany drinks with friends.
Serves 4
2 tsp vegetable oil
1 bunch coriander with roots
3 eschallots, finely chopped
2 small red chillies, deseeded, finely chopped
2 kaffir lime leaves, finely shredded
270ml coconut milk
750g green prawns, peeled, de-veined, roughly chopped
250g raw crab meat
1 tbsp fish sauce
1 tbsp palm sugar (or brown sugar)
1 tbsp lime juice
100g vermicelli noodles
1 iceberg lettuce, leaves separated
thai basil leaves, to serve
1 Heat oil in a frying pan over medium heat. Finely chop coriander roots and 2cm of stalk, retaining leaves for garnishing. Add coriander root and stalk, eschallot, chilli and kaffir lime leaves to frying pan. Cook, stirring often, for 2 minutes or until soft.
2 Add coconut milk and stir until well combined and simmering. Add prawns, crab, fish sauce, sugar and lime juice. Stir until well combined. Cook for 2 minutes or until prawns are cooked through and sauce has thickened.
3 Meanwhile, put noodles in a large bowl. Cover with boiling water and stand for 5–8 minutes or until soft. Drain. Roughly chop noodles with scissors.
4 Arrange lettuce leaves on a large platter. Spoon noodles and seafood mixture into lettuce cups and top with coriander leaves and basil leaves. Serve immediately.
