Spicy Passionfruit, Coconut, and Prawn Lettuce Wraps
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the sauce:
1/2 c passionfruit pulp
1 – 2 Tbsp lime juice
1 small red chile, sliced
pinch sea salt
For the filling:
12 large prawns, peeled
4.4 oz/125 g snow peas
2 french shallots [or 1/4 red onion]
1 small red chile
1/4 c coconut milk or cream
juice from 1/4 lime
2 Tbsp passionfruit juice, pulp & seeds strained out
1/4 tsp sea salt
To serve:
baby romaine [cos] or iceberg lettuce leaves
fresh mint leaves
lime wedges
Instructions:
Serves: 2
Combine all sauce ingredients in a small dish, the amount of lime juice you need will depend on how sweet or tart your passionfruit is. Set aside.
Cut prawns into small pieces, slice snow peas on the diagonal, finely dice shallots, thinly slice chile.
Over medium heat, saute shallots and salt in a splash of oil until soft, about 3 mins. Increase heat to medium-high and add snow peas, saute 2 mins. Add prawns and chile, saute 1 min. Add coconut milk and simmer 30 sec, stirring regularly. Remove from heat and mix through lime juice and passionfruit juice. Adjust seasoning if necessary.
Serve with Passionfruit Sauce, lettuce, mint and extra lime.
COOK’S NOTES:
You can also spoon prawns over rice or quinoa and top with Passionfuit Sauce. Serve lettuce and mint as a side salad. Replace prawns with a firm white fish cut into small cubes. Use leftover sauce as a salad dressing for a spicy sweet twist – great for both green and fruit salads!
From 84thand3rd.com