Recipes for Coeliac Awareness Week

Its Coeliac Awareness Week from May 9th to 15th and we know how hard it is to find tasty, suitable Coeliac Recipes for everyday life so this week we're sharing a fantastic recipe from one of our favourite foodies each day.

To kick off the week, here's a recipe for Prawn & Cashew Lettuce Cups from our friends in Saba Restaurant

Prawn and Cashew Lettuce Cups***[GF][SF][SS]

Serves 4 people

Ingredients:

• 8 cooked prawns cut in half

• 8 pieces Rice paper

• 500ml water

• 100g ginger small brunoise

• 100g shallot small diced

• 100g lemongrass thin sliced

• 16 leaves fresh mint

• 16 leaves iceberg lettuce cut like a cup

• 20g roasted cashew nuts

For dressing:

• 3 dsp fish sauce

• 3 dsp fresh lime juice

• 4 dsp sugar syrup (2dsp sugar+2dsp water)

• 4 chopped birds eye chilli

• ½ chopped red chilli (large)

• 1dsp chopped garlic

• 1dsp chopped shallot

• 1 dsp chopped coriander stalk

Cooking Method

1. To prepare dressing put fish sauce, lime juice and sugar syrup in a bowl and mix well, add birds eye chilli, red chilli, garlic, shallot and coriander. Keep this to one side

2. Soak rice paper in cold water for about 2 minutes or until the rice paper gets soft.

3. Cut the rice paper into equal portions.

4. Place the rice paper on iceberg lettuce and add mint, shallot, lemongrass and ginger and place the cooked half prawn and cashew nut on top.

5. Serve with dressing on the side

Recipe courtesy of Saba Dublin, visit their site here for more

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