Lettuce wraps with shrimp and homemade peanut sauce
8 large prawns, peeled
1/2 package rice noodles
8 Bibb lettuce leaves
1 cup roasted peanuts, coarsely chopped
1 cup bean sprouts
1/2 cup raw peanuts
2 fresh Serrano or Fresno Peppers
1 tablespoon ginger
1/3 cup coconut milk
1 teaspoon dark soy sauce
1 tablespoon fish sauce
3 teaspoons sugar
1 tablespoon lime juice
Coarse salt to taste
To make peanut sauce, toast peanuts on a baking sheet for 5 minutes until fragrant. Remove, cool and in a food processor grind finely. Add all remaining ingredients and pulse to fully combine. Set aside.
In a skillet over medium to high heat, sauté prawns for about 2 minutes and set aside. Cook noodles in boiling water for 1-2 minutes, drain and cool. Arrange prawns, noodles, peanuts and bean sprouts on platter and allow guests to create their own wraps with lettuce leaves. Serve with peanut sauce for dipping.
From the feature Girls Only Thai Take-Out Inspired Dinner Party.