Prawn Lettuce Wraps

Name: Prawn Lettuce Wraps
Ingredients: 8 None wonton wrappers; 2 tbsp peanut oil; 4 1/2 lb raw prawns, peeled, chopped coarsely; 2 cloves garlic, minced; 2 tbsp oyster sauce; 1 tbsp soy sauce; 2 None large fresh red chilies, sliced; 2.5 oz water chestnuts, drained; 16 None small butter lettuce leaves; 1/2 cup garlic chives, chopped; None None fresh cilantro leaves, to serve; None None lime wedges, to serve

12 ingredients

3 steps

Ingredients

8 None wonton wrappers
2 tbsp peanut oil
4 1/2 lb raw prawns, peeled, chopped coarsely
2 cloves garlic, minced
2 tbsp oyster sauce
1 tbsp soy sauce
2 None large fresh red chilies, sliced
2.5 oz water chestnuts, drained
16 None small butter lettuce leaves
1/2 cup garlic chives, chopped
None None fresh cilantro leaves, to serve
None None lime wedges, to serve

Directions

1

Preheat oven to 350°F. Lightly coat wonton wrappers with oil. Arrange in a single layer on a baking tray. Bake for about 5 mins, or until browned lightly and crisp, turning halfway through cooking. Let cool then break into pieces.
2

Meanwhile, working in batches, heat peanut oil in a wok and stir-fry prawns and garlic, until prawns are cooked through. Return all cooked prawns and garlic to pan. Add oyster sauce, soy sauce, chilies and water chestnuts. Remove from heat.
3

Arrange lettuce leaves on a serving plate. Divide prawn mixture between leaves. Sprinkle with chives and crispy wontons. Serve with fresh cilantro and lime.