Prawn & Pine Nut Lettuce Wraps

Prawn & Pine Nut Lettuce WrapsWatch out for a great tip on handling lettuce in the accompanying video made at Jeremy Pang’s School of Wok

Ingredients for Prawn & Pine Nut Lettuce Wraps

1 iceberg lettuce

The Filling for the Prawn & Pine Nut Lettuce Wraps

  • 300g prawns
  • 1 bunch asparagus
  • 2 spring onions
  • 2 cloves garlic
  • 3 tablespoons pine nuts
  • 1 tbsp Light Soy Sauce
  • Dash Sesame Oil

The Sauce for Prawn & Pine Nut Lettuce Wraps

  • 6 table spoons Hoisin Sauce
  • 3 tablespoons water

Preparation of Prawn & Pine Nut Lettuce Wraps

The Lettuce

  1. Remove the stalk by cutting roughly 1/3 the lettuce off (closest to the stalk end), be careful not to tear any leaves
  2. Place in a mixing bowl and pour hot, boiled water over the centre of the leaves for no longer than 3 seconds
  3. Immediately place in a bowl of ice water for a further minute and roll around the water to cool the leaves as much as possible
  4. Carefully separate individual leaves and drain
  5. Place in fridge to cool

The Filling

  1. Chop prawns into small dices and season to taste with salt & pepper
  2. Holding each end of the asparagus with both hands, gently bend the vegetable until the bottom end snaps off. Repeat with all asparagus
  3. Cut asparagus into similar sizes to prawns. Place in a prep bowl
  4. Finely chop the spring onions
  5. Finely chop the garlic
  6. Mix Hoisin sauce with the water in a dipping / sauce bowl

Cooking Prawn & Pine Nut Lettuce Wraps

  1. Using the wok, heat 2 table spoons oil – high heat
  2. Once smoking hot, throw in the asparagus , turn heat down to medium and cook for 2 mins
  3. Add the ginger and garlic
  4. Turn heat back up to high and add the prawns. Cook for a further 1-2 mins
  5. Add the pine nuts and cook for a further minute
  6. Now season to taste with soy sauce and a dash of sesame oil
  7. Once the prawns are pink and slightly golden brown on the outside, add spring onion

Serving Your Prawn & Pine Nut Lettuce Wraps

  • Serve filling on 1 plate and a separate small plate of lettuce piled high
  • Bowl of Hoisin sauce mixed with water on the side

Posted in Recipes

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