Lemongrass prawns on baby gem lettuce

Lemongrass prawns on baby gem lettuce

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 15 minutes
  • 5 - 10 minutes
  • Ondine Sémillon 2009


  • 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

Cooking Instructions

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.

Jacques Erasmus Recipe by: Jacques Erasmus
View all recipes

Social Media

Related Recipes