Sriracha Prawn & Crunchy Herb Filling
(with Sriracha Lime Yoghurt & Furikake)
Fresh, crunchy and full of flavour, this prawn filling is one of those recipes that feels light but still really satisfying.
I originally made it for lettuce cups, which are perfect for a quick lunch or a shared platter, but the mixture is incredibly versatile. It works beautifully spooned into warm pitas, served with crackers, or piled onto toasted sourdough.
It is also delicious made with hot smoked salmon instead of prawns, which gives it a slightly richer flavour while still keeping everything fresh and vibrant.
The combination of herbs, crunchy vegetables and creamy sriracha yoghurt makes it the kind of meal that comes together quickly but tastes like you put much more effort into it.
Serves
2 to 3 as a light meal or shared platter
Ingredients
Prawn filling
200 g cooked prawns, roughly chopped
1 carrot, julienned
½ cucumber, julienned (remove watery seeds if large)
2 spring onions, finely sliced
Small handful coriander, roughly chopped
Small handful mint leaves, roughly torn
Sriracha lime yoghurt
4 tbsp Greek yoghurt
1 to 2 tsp sriracha, to taste
Juice of ½ lime
Pinch salt
To serve
8 to 10 baby gem lettuce leaves
1 to 2 tsp furikake (with nori) sprinkled on top
½ tsp sumac sprinkled on top
Optional
Small handful chopped peanuts or savoury nut mix for crunch
Lime wedges
Method
1. Prepare the vegetables
Julienne the carrot and cucumber into thin matchsticks.
Finely slice the spring onions.
Roughly chop the coriander and tear the mint leaves.
2. Make the sriracha yoghurt
In a small bowl mix together:
Greek yoghurt
Sriracha
Lime juice
Pinch of salt
Taste and adjust. It should be creamy, tangy and gently spicy.
3. Prepare the prawns
Roughly chop the cooked prawns into bite sized pieces.
Add them to a bowl with the carrot, cucumber, spring onions, coriander and mint.
Add 1 to 2 tablespoons of the sriracha yoghurt and toss gently so everything is lightly coated.
4. Assemble
Separate the baby gem lettuce leaves and arrange them on a platter.
Spoon the prawn mixture into each lettuce cup.
5. Finish
Drizzle a little extra sriracha yoghurt over the top.
Sprinkle with furikake and a light dusting of sumac.
If using, scatter over chopped peanuts or a savoury nut mix for extra crunch.
Serve with lime wedges.
Serving Ideas
This filling works well in several different ways:
• Spoon into lettuce cups for a light meal
• Serve with crackers as part of a platter
• Tuck into warm pita bread
• Spoon onto toasted sourdough
• Swap the prawns for hot smoked salmon for a richer variation
Mindful Moment
Meals like this invite you to slow down a little.
There is something about fresh herbs, crunchy vegetables and bright flavours that naturally brings your attention back to the experience of eating.
Instead of rushing through it, try building your lettuce cups slowly or assembling your plate with intention. Notice the textures, the colours and the freshness.
Mindful eating is not about rules or perfection. Sometimes it simply begins with paying attention to the food in front of you and allowing yourself to enjoy it.
