Summer flavours abound in these fresh and light lettuce rolls. Filled with mango, prawns, chilli and mint, they are perfect for sharing. Serve with a sweet chilli dipping sauce.

Cook Time: 10 Minutes |  Serves: 8

Ingredients

1 large iceberg lettuce
500g cooked prawns, shelled
1 large mango, stone removed and cut into 2 centimetre cubes
1 small red chilli, seeds removed, finely diced
8 mint leaves, finely diced
3 tbsp sesame seeds, toasted

Method

1. Wash lettuce and break apart. You will need leaves to roll the filling in so try to keep larger leaves intact.
2. Put chopped mango into a small bowl with chilli and mint and stir to combine.
3. To assemble lay a lettuce leaf on a flat surface, and place a 2-3 prawns and some of the mango mix on top. Roll lettuce leaf to form a parcel, tucking in the ends and then cut in half. Use a toothpick to secure.
4. Sprinkle rolls with sesame seeds and serve.