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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a seafood version of the popular Chinese appetizer of minced pork and vegetables wrapped in lettuce leaves. I also do a vegetarian version which I will post when I find that recipe. Ingredients:
750 g prawns, chopped |
1 teaspoon sesame oil |
1 tablespoon olive oil |
2 tablespoons chopped spring onions (green onions) |
2 garlic cloves, peeled and chopped |
2 cm ginger, peeled and grated |
115 g water chestnuts, chopped |
1 teaspoon chopped red chili pepper |
1/2 teaspoon coriander root, chopped |
2 tablespoons coriander leaves, chopped |
salt and pepper |
1/2 lime, juice of |
6 leaves iceberg lettuce, shaped into cups |
Directions:
1. Heat sesame and olive oil in wok over medium heat.
2. Add spring onions, garlic and ginger and cook 1 minute.
3. Turn heat to high and add prawn meat, water chestnuts, chile, coriander root, coriander leaves and black pepper and stir-fry 3 minutes.
4. Remove from heat, season to taste and add lime juice.
5. To serve: with a slotted spoon scoop mixture into lettuce-leaf cups and serve.
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