Sweet Chilli Pesto Prawn Lettuce Cups


Serves 4 as a light lunch or 8 as a starter

2 Tbs olive oil
800g prawns, shelled and deveined
Salt and pepper
3 Tbs sweet chilli sauce
1 Tbs basil pesto
1 head iceberg lettuce
1/2 cup tzatziki *
Lemon wedges to serve


Heat a pan on high, then add olive oil and prawns, season with salt and pepper and sauté for 2 minutes.

Add sweet chilli sauce and pesto, then continue to sauté for another minute or until the prawns are cooked through.

Carefully separate the leaves of the lettuce to form cups.

Spoon the prawns into the lettuce cups, then dollop on a spoon of tzatsiki.

Serve with lemon wedges to squeeze over.

*Make your own tzatsiki my combining 1 cup plain double cream yoghurt, 1/4 cup grated cucumber, 1/2 tsp ground cumin, a squeeze of lemon juice and season with salt and pepper.