Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 medium Thai eggplant into 0.25-inch thick rounds, then toss them with 1.5 tablespoons of sea salt, letting them cure for 30 minutes to draw out moisture.

2. 2

   Rinse the cured eggplant slices thoroughly under cold water to remove excess salt, then pat them completely dry with paper towels.

3. 3

   In a small bowl, whisk together 2 tablespoons of freshly squeezed lime juice, 1 clove of minced garlic, and 0.5 teaspoon of chili flakes, then marinate the dried eggplant slices in this mixture for 20 minutes.

4. 4

   Cook 100 grams of vermicelli rice noodles according to package directions, then drain and rinse with cold water, setting them aside.

5. 5

   Prepare the remaining wrap ingredients by peeling and deveining 200 grams of cooked small prawns, finely chopping 0.25 cup of fresh mint leaves, 0.25 cup of fresh cilantro, and 0.25 cup of Thai basil leaves, and thinly slicing 1 medium cucumber and 1 medium carrot into julienne strips.

6. 6

   To assemble the wraps, lay out 8 individual large lettuce leaves, then layer each with a few marinated eggplant slices, a portion of the vermicelli noodles, several cooked prawns, a sprinkle of fresh herbs, and some cucumber and carrot julienne, carefully rolling them up.

7. 7

   Prepare the dipping sauce by combining 3 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of palm sugar, 1 small clove of minced garlic, and 1 small fresh bird's eye chili (minced) in a small bowl, stirring until the sugar dissolves.

8. 8

   Serve the Cured Eggplant and Prawn Thai Lettuce Wraps immediately with the prepared dipping sauce.