Vietnamese Peanut Sauce Lettuce Wraps

The lettuce cups:

• 300g / 10 oz peeled whole cooked prawns/shrimp , medium (600g/1.2lb unpeeled whole prawns - this is what I use) - Note 1
• 75g / 2.5 oz dried vermicelli noodles (or glass noodles or rice)
• 12 large or 16 -20 small lettuce leaves (I used baby cos/romaine), eg iceberg, butter lettuce

Veg and herbs:

• 1 batch quick pickled carrots and daikon , below *recommended* OR 2 carrots finely julienned (use plain)
• 2 cups beansprouts
• 2 cucumbers , julienned
• 2 cups mint leaves
• 2 cups coriander/cilantro sprigs (sub with chives + extra mint)
• 3 birds eye red chilli , finely sliced (optional)
• 1/4 cup roasted peanuts , finely chopped (recommended)

Vietnamese Peanut Sauce:

• 2 tbsp natural peanut butter , smooth (ie not sweetened) - Note 2
• 2 tbsp hoisin
• 1 - 2 tbsp lime juice , sub rice vinegar
• 1/3 cup LOW FAT coconut milk (Note 3)
• 1 large garlic clove , finely grated
• 1 tsp+ Sambal Oelak (or other chilli sauce/paste of choice), can omit (adj to taste)
• 1 tsp dark soy (Note 4)
• 1 tsp white sugar
• 1/2 tsp cooking salt / kosher salt

Quick pickled vegetables

• 2 medium carrots , peeled cut into 2 mm / 1/10″ batons
• 1/2 large white radish (daikon) , peeled, cut the same as carrots
• 1 1/2 cups boiling water
• 1/2 cup white sugar
• 4 tsp cooking salt / kosher salt
• 3/4 cup rice wine vinegar (sub apple cider vinegar)