Watch 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
- Remove the stalk by cutting roughly 1/3 the lettuce off (closest to the stalk end), be careful not to tear any leaves
- Place in a mixing bowl and pour hot, boiled water over the centre of the leaves for no longer than 3 seconds
- 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
- Carefully separate individual leaves and drain
- Place in fridge to cool
The Filling
- Chop prawns into small dices and season to taste with salt & pepper
- 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
- Finely chop the garlic
- Mix Hoisin sauce with the water in a dipping / sauce bowl
Cooking Prawn & Pine Nut Lettuce Wraps
- Using the wok, heat 2 table spoons oil – high heat
- Once smoking hot, throw in the asparagus , turn heat down to medium and cook for 2 mins
- Add the ginger and garlic
- Turn heat back up to high and add the prawns. Cook for a further 1-2 mins
- Add the pine nuts and cook for a further minute
- Now season to taste with soy sauce and a dash of sesame oil
- 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
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