Prep time: 20 mins
Cooking time: 15 mins
Serves: 14–16 Lettuce Cups

Ingredients:

• 500g prawns (deveined, shelled and cooked)
• 2 Tbsp diced chives (finely diced)
• 2 Tbsp mayonnaise
• 2 Tbsp gochujang
• 3 Tbsp crispy shallots
• 1 Tbsp shallot oil
• 1 Tbsp lime juice
• 14-16 baby cos lettuce leaves
  

For the Crispy Shallots:

• 3 shallots (sliced)
• 4 Tbsp olive oil
  

Method:

1. For the shallot oil, add the sliced shallots and olive oil to a small pan and fry over medium-high heat until the shallots turn golden brown. Sieve out the shallots and toss through flakey salt, reserving the shallot oil.
2. Chop up your prawns into smaller pieces, then add to a mixing bowl with the rest of the ingredients (except the lettuce cups). Adjust for seasoning, then place in the fridge for at least 10 minutes to cool.
3. To assemble, spoon the prawn mixture into lettuce cups, top with more dived chives and crispy shallots and serve!