Ingredients

Method

• 3 T olive oil
• 600 g prawn tails, cleaned
• 1 stick lemongrass, thinly sliced
• Peel of ½ a lemon, thinly sliced
• Juice of ½ a lemon
• 150 ml Indonesian sweet soya sauce
• 3 T hot water
• 3 T olive oil
• 1 t sesame seeds
• 1 red chilli, seeded and chopped
• 250 g baby gem lettuce leaves
• Fresh lime or lemon wedges, for serving

Method

Ingredients

Add the olive oil to a pan over medium heat, and, when hot, fry the prawn tails with the lemongrass and lemon peel until opaque and cooked through. Drizzle with lemon juice and allow to cool.
Meanwhile, make the dressing by combining the sweet soya sauce, hot water, olive oil, sesame seeds and chopped chilli. Arrange the lettuce leaves on serving plates, scatter over the cooled prawns and drizzle with the dressing. Serve with fresh lime or lemon wedges.