1-First step: prep the prawns and vegetables Start by chopping the 600g large cooked and peeled prawns into 1cm pieces. This size works best because the filling stays easy to spoon into lettuce leaves. Set the prawns aside in a mixing bowl while you prepare the rest of the ingredients. Next, dice the avocado, mango, red onion, and cucumber. Keep the pieces small and even so each bite feels balanced. Finely chop the chilli and chives, then zest the lime. Doing all of this first makes the mixing stage fast and smooth.

2-Second step: build the flavour base Add the 1/3 cup aioli to a medium bowl. Stir in the 2 tsp lime zest, the finely chopped chilli, and the 1 tsp chopped chives. The aioli gives the filling a creamy base, while the lime zest adds freshness and the chilli brings a gentle kick. Once that is mixed, add the 1/2 small red onion, 1 small Lebanese cucumber, 1/2 medium avocado, and 1/2 small mango. Mix gently so the avocado and mango keep their shape. You want the filling to look bright and fresh, not mashed.

3-Third step: fold in the prawns Add the chopped prawns to the bowl and toss gently. Try not to stir too hard, because the prawn pieces should stay visible in the mixture. This gives the cups a better texture and makes each serving look more polished. Season with salt and pepper to taste. Taste the mixture before serving and adjust if needed. If the mango is very sweet, a little extra salt may help balance the flavour. If you want more heat, add a little more chopped chilli.

4-Fourth step: prepare the lettuce cups Separate the leaves from the 2 baby cos lettuce heads and wash them carefully. Dry them well so the filling does not slide around. Choose the larger leaves for serving, since they hold the prawn mixture better. Arrange the leaves on a platter or individual plates. This makes assembly easy when you are ready to serve. If you are making the cups for guests, you can line them up first and fill them just before serving.

5-Final step: fill, garnish, and serve Spoon the prawn mixture into each lettuce leaf. Do not overfill the cups, since a modest amount looks neat and is easier to eat. Garnish with extra chilli and chives for colour and a fresh finish. Serve immediately for the best texture. The lettuce stays crisp, the avocado stays bright, and the prawns taste freshest when the cups are assembled close to serving time. Since this recipe only takes 15 minutes, it works well when you need a quick appetiser that still feels special.