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prawn avocado lettuce cups

1/4 cup (60ml) lime juice
1/4 cup (60ml) fish sauce
2 tablespoons brown sugar
2 ripe avocados
24 cooked prawns, peeled, roughly chopped
2 tablespoons chopped coriander leaves
6 butter lettuce leaves
Light sour cream, tomato jam and lime wedges, to serve.

In a large bowl, mix together the lime juice, fish sauce and sugar, stirring to dissolve the sugar. Peel and cube the avocados, then add to the dressing with the prawns and coriander and toss gently. Fill lettuce leaves with the mixture and top with sour cream and tomato jam. Serve with lime wedges.

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