Friday 15 December 2017

Saba's Prawn and Cashew Lettuce Cups

Saba teams up with leading nutritionist to pack a punch with superfood dishes.

Erika Doolan

Paul Cadden of  Saba restaurant in Clarendon Street Dublin and take away in Rathmines set out to make customers “feel good."

That’s why they've teamed up with leading nutritionist Erika Doolan of Nutrition Ireland to create a new restaurant and takeout menu.

The aim was to make healthy choices easier while dining out with new delicious, fresh dishes with low calorie counts.

This classic Thai dish is served in restaurants and at the home table in Bangkok. In Saba, we have created the dish to ensure a proper balance, but in Thailand there are bowls of ginger, shallots, birds eye chilli, etc. on the table and you pick a little of each and place it your lettuce cup. It is communal dining at its best.

This dish is served as an appetiser, or even to try at home yourself ‘Thai style’ by letting your family help themselves. Treat the birds eye chillis with care, however as they are nicknamed ‘skuds’!

Prawns are a great protein and are packed with zinc and B vitamins. This dish is Saba Slim (less than 250 calories).




(Serves 4)


8 cooked prawns cut in half

3 dsp fresh lime juice

500ml water

100g ginger in small dice

100g shallot in small diced

100g lemongrass thin sliced

16 leaves of fresh mint

16 leaves of iceberg lettuce - cut like a cup

20g roasted cashew nuts



3 dsp fish sauce

8 pieces rice paper

4 dsp sugar syrup (2dsp sugar+2dsp water)

4 chopped bird’s eye chilli

 ½ chopped red chilli (large)

1 dsp chopped garlic

1 dsp chopped shallot

1 dsp chopped coriander stalk



To prepare dressing put fish sauce, lime juice and sugar syrup in a bowl and mix well, add bird’s eye chilli, red chilli, garlic, shallot and coriander. Keep this to one side.

Soak rice paper in cold water for about 2 minutes or until the rice paper gets soft.

Cut the rice paper into equal portions, the same size as your lettuce cups.

Place the rice paper on iceberg lettuce and add mint, shallot, lemongrass and ginger.

Then place the cooked half prawn and cashew nut on top.

Serve with dressing on the side


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