STARTER: This is an unusal first course recipe that was given to me years ago. It is easy to make and pleasing to the palate of those who enjoy spicy food.

SINGAPORE SHRIMP PARCELS:

½ lb. cooked shrimp                                                   

½ cup bean sprouts

¼ cucumber, chopped                                                

½ cup cooked green beans

3 tbsp. shredded green onions                                    

1 tbsp. chopped coriander

1 iceberg lettuce                                                          

coriander leaves to garnish

1 red chilli

dressing:

    1/3 cup shelled peanuts, roasted                 

    1 tsp. each light soy sauce & light brown sugar

    1 clove garlic, crushed                                

    4 tbsp. orange juice                                     

    1 tbsp. lemon juice 

Wear rubber gloves, if preferred, when working with chilli.  Cut chilli in half, discard seeds and stalk, then chop finely. Mix chilli together with bean sprouts, green beans, cucumber, shrimp, green onion and coriander.

To make dressing:  In a food processor fitted with steel blade, process peanuts; then add in dressing ingredients. Taste and adjust seasoning, adding a little salt if necessary. Add dressing to shrimp mixture and stir in well.

Separate lettuce leaves and place one on a serving plate. Place a tablespoonful of prawn mixture on each leaf. Garnish with coriander to serve.