Shrimp, Cashew and Noodle Lettuce Parcels

By: Sally James


  • 1/2 cup Raw cashews
  • 4 oz Vermicelli or cellophane noodles
  • 1/2 Red pepper, finely sliced
  • 1/4 bunch Cilantro, leaves separated
  • 1 cup Bean sprouts
  • 2 Green onions, sliced
  • 6 oz Shrimp or small prawns, cooked
  • 6 large Lettuce leaves, butter, radicchio or iceberg
  • 1 Lime, juice
  • 1 tbsp Rice wine
  • 2 tsp Fish sauce
  • 1 tsp Palm or brown sugar


  1. Place the cashews in a non-stick pan over medium heat and cook, shaking pan until golden and aromatic. Remove from pan and set aside
  2. Place noodles in a large heatproof dish and cover with very hot water. Allow to soak for 5 minutes, or until just softened. Transfer to a sieve, refresh with cold water and strain well.
  3. In a large bowl, combine the noodles, pepper, cilantro leaves, bean sprouts, green onion and prawns.
  4. Whisk together the dressing ingredients and toss through the salad.
  5. Place mounds in lettuce cups and scatter with the cashews. Serve straight away, wrapping the lettuce leave around the salad to eat like a wrap.