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Lemongrass prawns on baby gem lettuce

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5 - 10 minutes

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Lemongrass prawns on baby gem lettuce

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 - 10 minutes

Ingredients

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

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.