August 16, 2018


Carrot - 1
Bamboo shoots - 50 gms
Spring onions - 4
Clear honey - 1 tbsp
Tomato ketchup- 1 tbsp
Soy sauce - 1 tsp
Fresh root ginger - 1" piece (grated)
Garlic clove - 1 (crushed)
Lime juice - 1 tbsp
Prawns - 175 gms (cleaned)
Little gem lettuce leaves - 2 heads
Coriander leaves - 2 tbsp (finely chopped)
Salt and freshly ground pepper

To garnish:
Fresh coriander sprigs


  • Cut the carrot into matchstick size pieces, roughly chop the bamboo shoots and finely slice the spring onions.
  • Combine the bamboo shoots with the carrot and spring onions.
  • In a wok or large frying pan gently heat the honey, tomato ketchup, soy sauce, ginger, garlic and lime juice with 3 tbsp of water. Bring to the boil.
  • Add the carrot mixture and stir fry for 2-3 minutes until the vegetables are hot.
  • Add the prawns and continue to stir fry for 2 minutes.
  • Remove the wok or frying pan from the heat and reserve until cooled slightly.
  • Divide the little gem lettuce into leaves and rinse lightly.
  • Stir the chopped coriander into the prawn mixture and season to taste with salt and pepper.
  • Spoon into lettuce leaves and serve immediately garnished with sprigs of fresh coriander and lime slices.

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