Serves 4 @ 5pp per serve
Ingredients
• 3 medium cloves garlic, finely chopped (about 3 teaspoons)
• 1 (5cm) piece of ginger, finely chopped (about 4 teaspoons)
• 1 bunch coriander, coarsely chopped divided (about 1 loosely packed cup)
• 2 tbs vegetable oil, divided
• 2 tablespoons chili paste (like sambal or sriracha)
• 900g peeled and deveined medium raw Prawns
• 1 head Bibb lettuce
• 2 limes, cut into wedges
• 1 bunch scallions, finely sliced
• salt
Procedures
Combine ginger, garlic, 1/4 cup chopped coriander, 3 tablespoons vegetable oil and chili paste in a large dish. Toss prawns in marinade and allow to stand for 15 minutes (or up to 2 hours).
Gently remove each leaf from the head of Bibb lettuce and arrange on a platter. Place remaining coriander, limes and chopped scallions in small bowls.
When ready to eat heat remaining oil in a large skillet over medium high heat. When oil is shimmering add prawns in single layer and cook until first side is pink and spotty, 1 to 2 minutes. Flip prawns and cook until second side is pink and prawns are cooked through, 1 to 2 minutes longer. Season to taste with salt. Place in a serving dish and serve passing along with lettuce, scallions, coriander and limes so that everyone can make their own lettuce wrap.
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