Cos lettuce
LaManna sweet chilli prawns
Spring onion, finely sliced
White sesame seeds
Black sesame seeds
Carrots, peeled & julienne
White wine vinegar
White sugar
Salt
1 Head
1 pk (350g)
1
2 Tbsp
2 Tbsp
2
1 Cup
2 Tbsp
1 tsp
Method
Pickle the Carrot
- In a small saucepan over a medium heat, whisk the vinegar, sugar and salt until sugar is dissolved.
- Remove from heat & add the julienne carrot, submerging it as best you can, and set aside to pickle while you get on with everything else.
For the Lettuce Cups
- Cut away the base of the cos lettuce and gently separate out the leaves – try to keep the cups intact (The bigger leaves work best for this).
- Wash and dry in preparation for filling.
Toast the Sesame Seeds
- Toast the white and black sesame seeds in a dry frying pan over medium heat, tossing or stirring often, until fragrant and the white seeds are golden.
- Keep a close eye on them — they go from perfect to burnt quickly. Tip onto a plate to cool.
Cooking the Prawns
- Arrange the sweet chilli prawns on a lined tray.
- Bake (or air-fry) at 180°C (160°C fan-forced or air fryer) until cooked through and lightly caramelised at the edges. About 10-12 minutes.
Assemble
- Lay out the cos lettuce leaves.
- Drain the pickled carrot and divide it among the leaves, followed by the cooked prawns.
- Scatter over the toasted sesame seeds and finish with the sliced spring onion.
- Serve straight away while the prawns are still warm.
About this recipe
These lettuce cups are the kind of meal that looks like you’ve put in effort but really hasn’t asked much of you. The sweet chilli prawns come ready to go from LaManna, so just bake or air fry until sticky and caramelised.
The quick-pickled carrot is what ties everything together. It cuts through the sweetness of the prawns and adds a sharp, tangy bite that keeps each cup feeling fresh rather than heavy. If you’ve got leftover pickled carrot, it’s brilliant in our Prawn Tacos Recipe or tossed through a rice bowl.
If you love cooking with prawns, we have plenty more to explore. From a light Summer Prawn Salad with mango and lime-chilli dressing, to a punchy Prawn & Chilli Linguine for when you want something more. Browse our full collection of Recipes.
What prawns to use?
This recipe uses LaManna Sweet Chilli Prawns, which come pre-marinated and ready to cook. They’re available in the seafood section in-store. If you’re using plain raw prawns instead, toss them in sweet chilli sauce before cooking and add an extra minute or two to the cook time to make sure the glaze caramelises.
Can you make prawn lettuce cups ahead of time?
You can prep each component ahead.
Pickle the carrot, toast the sesame seeds and wash the lettuce leaves first, then store them separately in the fridge. The pickled carrot actually improves with a few hours of sitting.
Cook the prawns and assemble just before serving so the lettuce stays crisp and the prawns are still warm.
What can I use instead of cos lettuce?
Iceberg lettuce works well because it forms natural cup shapes and has a good crunch. Butter lettuce is softer but holds its shape. Baby gem is another option if you want smaller, bite-sized cups.
Are prawn lettuce cups healthy?
Lettuce cups are naturally lower in carbohydrates than wraps or bread-based alternatives, and prawns are a lean source of protein. The quick-pickled carrot adds vitamins without extra fat, and the sesame seeds bring healthy fats and a bit of calcium. It’s a light, balanced meal that doesn’t feel like you’re missing out.
How do you stop lettuce cups from going soggy?
Assemble at the last minute and serve straight away. Drain the pickled carrot well before adding it to the cups, and make sure the lettuce leaves are properly washed and dried (a salad spinner helps).
Keeping the warm prawns and cold lettuce separate until you’re ready to eat is the main thing.
