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Thai pork & prawn witlof cups

  • 0:10 Prep
  • 0:10 Cook
  • 6 Servings


  • 2 teaspoons peanut oil
  • 375g pork mince
  • 125g peeled green prawns, coarsely chopped
  • 1 tablespoon caster sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons hot chilli paste
  • 2 tablespoons fresh lime juice
  • 1/3 cup chopped fresh coriander
  • 2 witlof, bases trimmed, leaves separated
  • Fresh coriander sprigs, to serve


  • 1
    Heat the oil in a non-stick frying pan over medium-high heat. Cook mince, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the prawn and cook, stirring, for 2 minutes or until the prawn is just cooked through.
  • 2
    Stir in sugar, fish sauce, soy sauce and chilli paste. Cook, stirring, for 2 minutes or until combined. Stir in the lime juice and coriander.
  • 3
    Divide the pork and prawn mixture among the witlof leaves. Top with coriander sprigs.

Source: taste.com.au


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