Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan).

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Ingredients of Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan)

1. It's 8 of leaves from the outside of two little gem lettuces (keep the hearts to bulk up another salad...maybe guacamole?).
2. It's 1/3 cup of hot water.
3. Prepare 1/3 cup of smooth/ creamy peanut butter.
4. Prepare 1/2 tbsp of dark soy sauce.
5. It's 1 tbsp of sweet chilli sauce.
6. It's 1/2 of grapefruit (pink or otherwise) segmented - see recipe for pic of how I do it.
7. It's 1/2 of ripe avocado, cubed - see pic in the recipe to see how I do that too.
8. You need 1/2 of long red chilli, sliced thinly.
9. Prepare 1/2 packages of instant noodles.

Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan) instructions

1. Make the peanut sauce: Put the hot water in a bowl and stir in the peanut butter, one spoonful at a time.
2. When it is smooth and creamy, stir in the soy sauce and the sweet chilli sauce. Stir well..
3. Heat oil to deep fry you noodles, to about 170..
4. Break noodles into hot oil, fry until crispy, then remove and drain on kitchen paper..
5. Wash, spin and pat dry lettuce leaves. Slice a tiny sliver from the bottom of each to keep it upright on the plate..
6. Place lettuce leaves on a serving plate..
7. Mix together the prepared avocado and grapefruit. See photos below to see how I find it easiest to do this....
8. Pile equal amounts if the avocado and grapefruit into the lettuce leaves. Try to make them as even as you can..
9. Place two or three slices of red chilli onto each, followed by a spoonful of peanut sauce..
10. Sprinkle over your crispy noodles, some more peanut sauce (you will still probably only use half of it but keep the rest and make chicken satay...?).
11. Any leftover slices if chilli placed on top will give your dish extra colour..
12. Serve..

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