Vietnamese Prawn and Noodle Lettuce Cups with Honey Soy Glazed Macadamias

Vietnamese Prawn and Noodle Lettuce Cups with Honey Soy Glazed Macadamias

Prep Time


Cook Time




Recipe courtesy of “Sally James”


  • 1/4 cup Tasmanian Leatherwood or preferred honey
  • 3 tablespoons shoyu or tamari
  • 1/2 cup raw macadamias, halves and wholes (style 0-2)
  • 4 ounces/120g bean thread or preferred noodles
  • 1/2 red pepper (capsicum), finely sliced
  • 1/2 cup cilantro leaves
  • 1 cup snow pea sprouts
  • 2 green onions, sliced
  • 12-16 cooked Lincoln prawns
  • 6 large butter lettuce or radicchio leaves
  • DRESSING: Juice of 1 lime
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sugar


  • 1 Gently warm the honey and shoyu in a saucepan, add the macadamias and toss to coat with mixture.
  • 2 Place nuts on a lined oven tray and roast in a moderate oven 4-5 minutes to caramelise. Set aside to cool.
  • 3 Prepare the noodles according to directions on packet, transfer to a sieve, refresh with cold water and strain well.
  • 4 In a large bowl, combine the noodles, pepper, cilantro leaves, green onion and prawns.
  • 5 Whisk together the dressing ingredients to dissolve sugar and toss through the salad. Just before serving, place mounds of mixture in lettuce cups and scatter with the macadamias.
  • 6 WINE SUGGESTION: Shaw and Smith Sauvignon Blanc or Tasfresh Unwooded Chardonnay.


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