• 4servings
  • 20minutes

Rate this recipe:

Nutrition Info . . .

VitaminsA, E
MineralsNatrium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450 g little Gem lettuce

  2. 225 g fresh uncooked prawns

  3. 225 g red peppers

  4. 110 g asparagus

  5. 1 tbsp sunflower oil

  6. 2 tbsp finely chopped garlic

  7. 2 tbsp finely chopped fresh root ginger

  8. 4 tbsp coarsely chopped spring onions

  9. 1 tbsp low salt soy sauce

  10. 2 tbsp hoisin sauce

  11. 1/2 tsp sesame oil

  12. small bowl of hoisin sauce , to serve

Instructions Jump to Ingredients ↑

  1. Separate, wash and dry the lettuce leaves.

  2. Peel the prawns and discard the shells. Using a small sharp knife, partially split the prawns lengthways and remove the fine digestive cord – if you are short of time you can omit this stage. Pat the prawns dry with kitchen paper and coarsely chop them.

  3. Finely dice the peppers and asparagus and set aside.

  4. Heat the wok until it is hot, then add the oil. Add the garlic, ginger and spring onions and stir-fry for 10-15 seconds. Put in the vegetables, pepper, soy sauce, hoisin sauce and sesame oil, and continue to stir-fry for 3 minutes. Add the prawns and continue to cook for about 2 minutes or until the prawns are cooked. Turn the mixture on to a serving plate.

  5. Arrange the lettuce on a separate plate, put the hoisin sauce in a small bowl and serve. Each guest puts a heap of each ingredient on a lettuce leaf, wraps it up and eats it with the fingers.


Send feedback