Learn . Laugh . Eat

Prawn and Pine Nut Lettuce Wraps

Prep:

Cook:

Given up the carbs for January? This super tasty recipe is light but packed with flavour - a winner on all counts!

  • 1 iceberg lettuce
  • 300g prawns
  • 1 bunch asparagus
  • 2 spring onions
  • 1 cube ginger
  • 2 cloves garlic
  • 3 tablespoons pine nuts
  • Salt to taste
  • Pepper to taste
  • 2 teaspoons corn flour

The Sauce

  • 6 table spoons Hoisin Sauce
  • 3 tablespoons water

Preparation

The Lettuce

Cut the iceberg lettuce in half, but be careful not to tear any leaves

Place in a mixing bowl of hot water for 5-10 seconds

Immediately place in a bowl of ice water for a further 30 seconds

Carefully separate individual leaves and drain

Place in fridge to cool

The Filling

Chop prawns into small dices and marinade with sesame oil, salt and the corn flour. Place in a prep bowl

Holding each end of the asparagus with both hands, gently bend the vegetable until the bottom end snaps off. Repeat with all asparagus

Cut asparagus into similar sizes to prawns. Place in a prep bowl

Finely chop the spring onions

Keep the cube of ginger ready

Mix Hoisin sauce with the water in a serving bowl

Cooking

Using the wok, heat 2 table spoons oil - high heat

Add the ginger and garlic

Immediately throw in the asparagus , turn heat down to medium and cook for 2 mins

Add the prawns and cook for a further 3 mins

Add the pine nuts and cook for a further 3 mins

Once the prawns are golden brown, add spring onion and season with pepper

Serving

Serve filling on 1 plate and a separate small plate of lettuce

Bowl of Hoisin sauce on the side


  • 1 iceberg lettuce
  • 300g prawns
  • 1 bunch asparagus
  • 2 spring onions
  • 1 cube ginger
  • 2 cloves garlic
  • 3 tablespoons pine nuts
  • Salt to taste
  • Pepper to taste
  • 2 teaspoons corn flour

The Sauce

  • 6 table spoons Hoisin Sauce
  • 3 tablespoons water

Preparation

The Lettuce

Cut the iceberg lettuce in half, but be careful not to tear any leaves

Place in a mixing bowl of hot water for 5-10 seconds

Immediately place in a bowl of ice water for a further 30 seconds

Carefully separate individual leaves and drain

Place in fridge to cool

The Filling

Chop prawns into small dices and marinade with sesame oil, salt and the corn flour. Place in a prep bowl

Holding each end of the asparagus with both hands, gently bend the vegetable until the bottom end snaps off. Repeat with all asparagus

Cut asparagus into similar sizes to prawns. Place in a prep bowl

Finely chop the spring onions

Keep the cube of ginger ready

Mix Hoisin sauce with the water in a serving bowl

Cooking

Using the wok, heat 2 table spoons oil - high heat

Add the ginger and garlic

Immediately throw in the asparagus , turn heat down to medium and cook for 2 mins

Add the prawns and cook for a further 3 mins

Add the pine nuts and cook for a further 3 mins

Once the prawns are golden brown, add spring onion and season with pepper

Serving

Serve filling on 1 plate and a separate small plate of lettuce

Bowl of Hoisin sauce on the side

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