Prawn and pork lettuce cups


Despite using lots of ingredients, these fresh canapés are very easy to make and pretty healthy too!


For the prawn and mango cups

  • 20 iceberg lettuce leaves, cut into circles (about 10cm/4in wide), or use Little Gem leaves
  • 5 tbsp miracle mayo
  • 1 large just ripe avocado, cut into 20 thin wedges
  • 10 large cooked prawns, peeled, halved lengthways and black intestinal tract removed
  • 1 large just-ripe mango flesh, finely diced
  • salt and ground black pepper, to taste
  • drizzle of lime or lemon juice, to serve
  • 20 tiny sprigs of soft herbs, such as chervil, basil or tarragon

For the pork and water chestnut lettuce cups


  1. For the prawn and mango cups, arrange the lettuce leaves on a large platter. Top each with a teaspoon of mayonnaise, a slice of avocado and then a prawn half. Scatter with mango, season with salt and pepper, drizzle with lemon juice and top with herbs.

  2. For the pork and water chestnut lettuce cups, mix the mince in a bowl with the sesame oil, fish sauce, soy sauce, ginger and garlic. Put to one side while you prepare the other ingredients.

  3. Heat the oil in a large wok or heavy-based frying pan. When hot, stir-fry the mince over a high heat, breaking it up to a fine crumb. Cook until it is no longer pink. Add the water chestnuts, cabbage and peas. Stir fry until the cabbage is wilted (2-3 minutes), adding a splash of water if pan is too dry. Remove from heat and stir in the oyster sauce and chilli flakes, if using.

  4. Mix in the spring onions. Transfer to a bowl and serve with lettuce leaves to wrap and peanuts to garnish. Serve the prawn and mango cups alongside.

Recipe Tips

For the mayo, black pepper is also fine, but it will leave dark flecks in your mayo which is why white pepper is preferable.