Ingredients

• 20 iceberg lettuce leaves
• cut into circles (about 10cm/4in wide)
• or use Little Gem leaves
• 5 tbsp miracle mayo
• 1 large just ripe avocado
• cut into 20 thin wedges
• 10 large cooked prawns
• peeled
• halved lengthways and black intestinal tract removed
• 1 large just-ripe mango flesh
• finely diced
• salt and ground black pepper
• to taste
• drizzle of lime or lemon juice
• to serve
• 20 tiny sprigs of soft herbs
• such as chervil
• basil or tarragon
• 400g/14oz pork or chicken mince
• 2 tsp sesame oil
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tsp fresh root ginger
• finely grated
• 1 garlic clove
• crushed
• 2 tbsp vegetable oil
• 1 x 225g tin water chestnuts
• drained and cut into slivers
• 1 white cabbage
• thinly sliced
• 250g/9oz frozen peas
• rinsed under hot water in a sieve to thaw
• 125ml/4fl oz oyster sauce
• pinch chilli flakes (optional)
• 2 spring onions
• thinly sliced
• 1 iceberg lettuce
• rinsed and dried
• to serve
• 125g/4½oz roasted peanuts
• chopped
• to garnish

Directions

• For the prawn and mango cups
• arrange the lettuce leaves on a large platter. Top each with a teaspoon of mayonnaise
• a slice of avocado and then a prawn half. Scatter with mango
• season with salt and pepper
• drizzle with lemon juice and top with herbs.
• For the pork and water chestnut lettuce cups
• mix the mince in a bowl with the sesame oil
• fish sauce
• soy sauce
• ginger and garlic. Put to one side while you prepare the other ingredients.
• Heat the oil in a large wok or heavy-based frying pan. When hot
• stir-fry the mince over a high heat
• breaking it up to a fine crumb. Cook until it is no longer pink. Add the water chestnuts
• cabbage and peas. Stir fry until the cabbage is wilted (2-3 minutes)
• adding a splash of water if pan is too dry. Remove from heat and stir in the oyster sauce and chilli flakes
• if using.
• Mix in the spring onions. Transfer to a bowl and serve with lettuce leaves to wrap and peanuts to garnish. Serve the prawn and mango cups alongside.