Ingredients
- 250g raw Prawns
- 1 Iceberg lettuce
- Valcom sliced Water chestnuts
- 1 Red Chilli
- 2 tsp Soy sauce
- Sesame oil
- 100g Spring onions
- 200g Brown mushrooms
- 1 bunch of Coriander
- 1 Red capsicum
- Garlic powder
- Lemongrass
- Ginger
- Olive oil
- Pink Himalayan Salt
Method
- Slice the chili, water chestnuts, spring onions, coriander, capsicum and lemongrass finely. Coarsely chop the prawns and coat them in 1/4 tbsp of garlic powder and 1/4 tbsp salt. Give them a toss and coat with 2tsp sesame oil. Heat some olive oil up in a wok, add the lemongrass and the Ginger and sizzle until fragrant, then add the chopped prawns and flash fry until they change colour. Empy the wok into a small bowl and set the prawns aside.
- Add a little more olive oil to the wok and add all of the veggies and stir until sautéed. Add the soy sauce and 1 tsp sesame oil. Add the prawn mixture back in, stir for 2 minutes and serve in lettuce cups.
Product used in recipe
- Valcom - Valcom Water Chestnut Sliced
