Present your prawns in lettuce cups for a new take on this flavour-filled family favourite.
Ingredients
| 24 | Prawns, I used Australian prawns (Main) |
| 1 | Egg, use the white only |
| 1 Tbsp | Cornflour |
| 2 Tbsp | Liquid amber honey |
| 2 Tbsp | Rice vinegar |
| 2 Tbsp | Light soy sauce |
| 4 Tbsp | Vegetable oil |
| 2 | Garlic cloves, very finely chopped |
| 1 small | Red chilli, deseeded and finely chopped |
| ½ cup | Cashew nuts |
| 4 | Spring onions, trimmed and sliced on the diagonal |
| 220 g | Canned water chestnuts, drained and halved |
| 100 g | Green beans, trimmed and lightly steamed or blanched |
| 12 small | Cos lettuce leaves, radicchio leaves, or a mixture of both. |
Directions
- Remove the head from the prawns, peel and devein.
- In a bowl lightly beat the egg white with the cornflour. Mix in the prawns and set aside.
- In a small bowl mix together the honey, vinegar and soy sauce. Set aside.
- Heat a wok or large frying pan over a high heat. Add 3 Tbsp vegetable oil, then the prawns and cook for 2 minutes or until they change colour on both sides.
- Remove and set aside.
- With the wok or frying pan off the heat, add the garlic, chilli and cashew nuts and stir-fry for 30 seconds, add to the prawns.
- Return the wok or frying pan to the heat, add the remaining 1 Tbsp vegetable oil. Add the spring onions, water chestnuts and green beans.
- Stir-fry for 1 minute then return the prawns and nut mixture.
- Pour in the honey-soy mixture. Allow to bubble up then remove from the heat. Spoon prawn stir-fry into the leaves and serve immediately.