A tangy, sweet, spicy, crunchy explosion of flavor and texture. A dose of summer in the middle of winter. A slightly unexpected combination that turned out simply perfect…
Can you tell I’m kind of in love with this recipe? Even the colours make me happy.
This is not the first time passionfruit has appeared round these parts, but it is usually included in a dessert such as Passionfruit & Coconut Self-saucing Pudding Cake or this insane White Chocolate Cream Cheese Passionfruit Icing.
So when a box of enormous passionfruit showed up on my doorstep, as much as I wanted to make cake immediately, I had to do something new. Something new, meet internet. Internet, meet something new. I think you’ll get along just fine.
Passionfruit is another one of those things I had never tasted before moving to Sydney – Philly doesn’t quite have the right weather for tropical fruit – but in Australia most homes have a passionfruit vine or two growing across the back fence.
I recently learned from a Queensland-based grower that passionfruit is generally trellised like grapes and doesn’t continue to ripen after being picked, but rather falls from the vine when ready to harvest. Fruit should be heavy for its size, and contrary to what most people think it doesn’t need to be wrinkled to be ripe.
There are a few different types of passionfruit grown in Australia and while I’m a fan of the more sour versions, a squeeze of citrus gives the sweet ones a great kick.
Oh, around the same time I made this dish RJ and I discovered Vietnamese pancakes… you can bet the leftovers ended up wrapped in a crispy crepe creation the next day.
Everybody wins. I do still want cake though…
Spicy Passionfruit, Coconut & Prawn Lettuce Wraps
Tangy, sweet, spicy and crunchy, these lettuce wraps are an explosion of flavor and texture. The ingredient list looks a bit long but the filling will cook up in a flash – so make sure to have everything ready before you even heat up your pan.
Serves: 2
INGREDIENTS
For the sauce:
- 1/2 c passionfruit pulp
- 1 – 2 Tbsp lime juice
- 1 small red chilli, sliced
- pinch sea salt
For the filling:
- 12 large prawns, peeled
- 125 g snow peas
- 2 french shallots [or 1/4 red onion]
- 1 small red chilli
- 1/4 c coconut milk or cream
- juice from 1/4 lime
- 2 Tbsp passionfruit juice, pulp & seeds strained out
- 1/4 tsp sea salt
To serve:
- baby romaine [cos] or iceberg lettuce leaves
- fresh mint leaves
- lime wedges
METHOD
Combine all sauce ingredients in a small dish, the amount of lime juice you need will depend on how sweet or tart your passionfruit is. Set aside.
Cut prawns into small pieces, slice snow peas on the diagonal, finely dice shallots, thinly slice chilli.
Over medium heat, saute shallots and salt in a splash of oil until soft, about 3 mins. Increase heat to medium-high and add snow peas, saute 2 mins. Add prawns and chilli, saute 1 min. Add coconut milk and simmer 30 sec, stirring regularly. Remove from heat and mix through lime juice and passionfruit juice. Adjust seasoning if necessary.
Serve with Passionfruit Sauce, lettuce, mint and extra lime.
COOK’S NOTES
- You can also spoon prawns over rice or quinoa and top with Passionfuit Sauce. Serve lettuce and mint as a side salad.
- Replace prawns with a firm white fish cut into small cubes.
- Use leftover sauce as a salad dressing for a spicy sweet twist – great for both green and fruit salads!
gluten free // dairy free
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The passionfruit was gifted to me in accordance with my editorial policy. Many thanks to Australian Passionfruit & Horticulture Australia, edible mail is the best kind!
I love lettuce wraps, these look so tasty!
What a great idea. My girls love passion-fruit (our vine has yet to produce)and they love a bit of a spicy kick. Will have to give this one a go.
Just what Sydney needs during this cold and blustery weather. Love the vibrancy of the flavours and colours in this dish!
Delicious.
Yummmm.