Lettuce wraps with prawns

posted in: Recipes | 1

This dish is very common amongst us Yellow folk as a palette cleanser dish. It’s refreshing owing to the crispy lettuce and is eaten with hands – like how all wraps should be eaten. I remember how my cousins, siblings and myself would fight for the glass noodle toppings because honestly, it provides the same texture as prawn crackers (I’m sure you know which ones I’m talking about). Some of the ingredients may be substituted, if you’re vegetarian, use dried tofu strips instead of sea food. Try keep the water chestnuts in the recipe because I’ve never had lettuce wraps without (at home and restaurants). Water chestnuts are hidden crunchy surprises and can easily be bought in a can at a Chinese or Taiwanese supermarkets.

 

serves 5 people

Ingredients:

  • Sunflower/canola oil
  • 10 medium-large sized prawns (deshelled and diced)
  • 1 head of crisp lettuce (separated)
  • 1 can of corn
  • 5 water chestnuts (diced)
  • 3 carrots (diced)
  • 1 ball of glass noodles (broken into finger length pieces)
  • 2 tsp ginger zest
  • ½ tsp of white pepper
  • salt to taste
  • rice vinegar

Method:

  • Prepare the prawns (see Butter and garlic with glass noodles and prawn to learn how to prep prawns) and place to one side
  • Stir fry the water chestnuts, carrots and corn in  a pan, and fry in oil (don’t use olive oil because the flavours will clash)
  • Add the diced prawn in and the ginger zest (or 2 tsp of Pesto Princess Asian Paste – I tried it out and it tastes amazing with the paste), white pepper and salt
  • Remove from heat and drain the juices out
  • Deep fry the glass noodles in hot oil
  • Remove immediately onto kitchen paper after it expands in size
  • Wash the lettuce*
  • Scoop filling into a lettuce wrap, top with glass noodles, drizzle with a teaspoon of vinegar

*Separating the lettuce

It’s actually quite easy to do it without ripping the leaves. Take a knife and cut the base of the lettuce off, forming a round role in it and run tap water into the hole. As the water makes its way through, it separates the leaves nicely so that they’ll simply fall off when you remove the leaf.

**Pesto Princess Asian Paste can be used as substitute

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One Response

  1. Marisa
    | Reply

    “yellow folk” – *snort*. 🙂 I love these wraps – normally do them with mince and hoisin, but your prawn version sounds super! Love the crispy noodles too.

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