Be careful not to overcook the prawns, or they will become tough and rubbery.
500 g raw prawns
½ tsp sesame oil
1 spring onion
1 clove garlic
1 tsp ginger
60 g water chestnuts
1 Tbsp red chilli
45 g bean sprouts
20 g chopped coriander
1 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp lime juice
25 ml Hoisin sauce
90 g cooked white rice
Wash the lettuce and separate the leaves.
Finely chop the chilli, spring onion, garlic and ginger.
Peel and devein the prawns. If they are large, cut them into smaller pieces.
Heat some cooking oil and the sesame oil in a wok or frying pan over a high heat.
Add the spring onion, garlic and ginger.
Cook for about 30 seconds, then add the prawn meat, water chestnuts, bean sprouts, and chilli.
Add some salt and black pepper if you wish, and stir fry for 2 minutes.
Add the cooked rice and coriander and stir together.
Mix in the soy sauce, oyster sauce and lime juice, then remove from the heat.
Put a lettuce leaf on each plate, sprinkle each one with the Hoisin sauce, and spoon the prawn mixture onto each leaf.
Roll the leaf into a parcel to eat it.
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