1-First Step: Prepare the prawns and vegetables Start by chopping the 600g large cooked and peeled prawns into 1cm pieces. Put them in a large bowl and set them aside while you prepare the other ingredients. Then dice the red onion, cucumber, avocado, and mango into small pieces so the filling is easy to spoon into the lettuce leaves. Use a sharp knife for the best result, especially when cutting the avocado and mango. A clean, even dice helps each bite feel balanced. If you want a milder result, keep the chilli seeds out, just as the recipe directs. For a hotter version, add a little extra chopped chilli later when you garnish.

2-Second Step: Mix the base filling Add the aioli, lime zest, finely chopped chilli, chopped chives, diced red onion, diced cucumber, diced avocado, and diced mango to the bowl with the chopped prawns. Mix gently until everything is combined. Try not to mash the avocado, because you want some visible pieces for texture. This step is where the avocado mango and chilli flavors start to come together. The aioli helps bind the filling, while the lime zest brings a fresh scent and bright taste. The cucumber and red onion keep the mixture crisp, which matters in a cold appetiser like this. Mix gently so the avocado stays chunky and the prawns stay in neat pieces.

3-Third Step: Season the mixture Season the filling with salt and pepper to taste. Taste before serving and adjust if needed. If you want a little more bite, add a touch more chopped chilli. If you prefer a fresher finish, add a few more chives. This is also the moment to check the balance. The mango should taste sweet, the aioli should feel creamy, and the chilli should give a clean heat rather than overpowering the seafood. If the mix feels too rich, a little extra lime zest can help cut through it.

4-Fourth Step: Prepare the lettuce cups Remove the leaves from the 2 baby cos lettuces and choose the best ones for serving. Pick leaves that are whole, dry, and curved enough to hold the filling. Wash and dry them well so the prawn mixture sits neatly without slipping. Baby cos lettuce works well because the leaves are sturdy but still tender. If you are serving a crowd, arrange the leaves on a large platter before you add the filling. That makes assembly faster and keeps the presentation neat.

5-Final Step: Assemble and serve Top each cos lettuce leaf with a spoonful of the prawn mixture. Garnish with extra chilli and extra chives, then serve immediately. These prawn cups are best enjoyed fresh, while the lettuce is crisp and the avocado still looks bright. The recipe makes approximately 12 cups and serves 6, so plan on 2 cups per person for a light starter. If you are serving them at a party, line them up on a chilled platter and bring them out just before eating. That keeps the texture fresh and the flavors lively.