This recipe is full of fresh flavours and can be served as an entree or light lunch. We have used choko as an alternative to cucumber, as it has a mild flavour and adds crunch. Choko is a versatile vegetable and can be eaten raw, in salads, or cooked in curries, stir fries or casseroles.

Serve 4

Preparation time: 30 minutes

1 iceberg lettuce, centre leaves

200 g cooked, deveined prawns

2 small shallots, finely diced

½ choko, peeled and de-pipped (or use ½ cucumber as alternative)

1 carrot, peeled finely chopped

1 medium avocado, diced

1 cup edamame (frozen green soy beans)

1 small bunch of mint, roughly chopped

1 small bunch coriander, roughly chopped

2 small kaffir lime leaves, finely chopped

1 teaspoon caster sugar

¼ cup of white vinegar or rice wine vinegar

¼ cup boiling water

1 teaspoon reduced salt soy sauce

1 lime, zest and juice

1. Wash lettuce, separate the leaves and drain, ready to be filled with prawn mixture.
2. Dice shallots and carrots into small squares and place in a small bowl. In a cup, add sugar, boiling water and vinegar and stir until dissolved. While still hot, pour over carrot and shallot mix and set aside until cool.
3. If using frozen edamame, add to a separate bowl and cover with boiling water for 5 minutes until thawed through. Then strain.
4. Dice choko or cucumber into small squares, slice prawns into 3 cm pieces and add edamame, avocado, mint, coriander, and lime leaves.
5. Strain shallots and carrot, keeping the dressing in a cup. Add carrots and shallots to the prawn mix and stir through.
6. To the saved dressing, add fish sauce, lime zest and juice. Mix half the dressing into the prawn mix to coat. Do not add too much dressing, as you don't want the mixture to drip when eaten.
7. Spoon mixture into lettuce cups and serve immediately.