Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

These colorful shrimp lettuce wraps mimic Vietnamese spring rolls. In Asian grocery stores and most major supermarkets, you will find cellophane noodles, also called bean threads or glass noodles, and other Asian ingredients used here. You can replace it with rice sticks or vermicelli (for cooking, follow the instructions on the package). If possible, use hydroponically grown Boston or butter lettuce, which is sold in sturdy plastic containers that protect the leaves.
Put the prawns, salt and pepper in a saucepan and cover with cold water so that the prawns are just covered. Bring the water to a boil, then reduce the heat to a simmer and cook until the prawns are bright pink and the tails are curled, about 1 minute. Use a slotted spoon to transfer the shrimp to a colander and allow to cool.Put the cellophane noodles in a medium saucepan and cover with hot water. Cover the pan and set aside until the noodles are softened, at least 15 minutes. Drain the noodles and (using kitchen scissors) cut into 2-3-inch-thick pieces. Return the noodles to the pan, drizzle with rice vinegar, and toss to combine. Cover and set aside.In a small bowl, combine the chili flakes and lime juice and leave for a few minutes. Add the garlic, sugar, and fish sauce; beat until the sugar is dissolved. Pour the sauce onto a serving platter.To make the wraps, place some noodles in the middle of each lettuce leaf and place 1 shrimp on top. Garnish with carrots, basil, coriander, mint and peanuts. Tuck the bottom of each leaf and fold the edges inwards so that you can eat. Pour the sauce over it or dip it in it.Note: A nutritional analysis is provided for each serving.