Ingredients Iceberg lettuce
500 g raw prawns, peeled and deveined
Bit of oil
½ tsp sesame oil
1 spring onion, finely chopped
1 clove garlic, brushed
1 tsp ginger
60 g water chestnuts, drained and chopped
½ to 1 tbsp red chili, chopped
90 g cooked white rice
45 g bean sprouts
About 20 g coriander, chopped
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp lime juice
About 25 ml Hoisin sauce
Wash the lettuce and separate the leaves. Shake off excess water and drain on a paper towel.
If the prawns are large, as mine were, cut them into smaller pieces.
Heat a wok over a high heat and add the oil and sesame oil, and then the spring onion, garlic and ginger.
Cook for about 30 seconds, and then add the prawn meat, water chestnuts, sprouts, and chili.
Add some salt and black pepper and stir fry for 2 minutes - do not overcook or prawns will be rubbery.
Add the cooked rice, and coriander and stir until combined.
Add the soy sauce, oyster sauce and lime juice, and then take off the heat.
Put the lettuce on each plate, sprinkle each one with the Hoisin sauce.
Spread this hoisin sauce all over the lettuce leaf