Grilled Prawns in Lettuce Leaves with Serrano-Mint Sauce

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 pound large prawns (about 36), peeled and deveined
3 tablespoons oil
Salt and freshly ground pepper
12 leaves green curly leaf lettuce
Serrano-Mint Sauce, recipe follows
Chili oil, for drizzling, optional
Fresh coriander leaves

For the Serrano-Mint Sauce

1 cup tightly packed mint leaves, plus more for garnish
2 serrano chiles, chopped
4 cloves garlic, chopped
1 (1-inch) piece fresh ginger, peeled and chopped
2 teaspoons sugar
1/4 cup white wine vinegar
2 tablespoons fish sauce
Salt

1. Preheat the grill to medium-high. In a large bowl, toss prawns in oil and season with salt and pepper. Grill the prawns for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.

2. Place about 3 prawns in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few coriander leaves. Roll up the lettuce leaves, and eat immediately.

Serrano-Mint Sauce:

1. Pulse until smooth. Season, to taste.

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