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Lettuce Wraps - Prawn (no Aioli) Recipe

Name: JOEY Bellevues Lettuce Wraps - Prawn (no Aioli) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb raw large prawns (peeled, deveined, tails on or off as preferred); 2 tbs soy sauce (or tamari); 1 tbs rice wine vinegar; 1 tsp sesame oil; 1 tsp fresh ginger (grated); 1 clove garlic (minced); 1 tsp black pepper; 12 leaves butter or bibb lettuce leaves (washed, separated, drained); 1 cup carrot (julienned or grated); 0.5 cup cucumber (seeded, thin matchsticks); 0.5 cup red bell pepper (thinly sliced); 2 stalks spring onions (thinly sliced); 0.5 cup fresh cilantro (roughly chopped); 0.25 cup fresh mint (optional, chopped); 0.25 cup roasted peanuts or cashews (lightly crushed); 1 tsp sesame seeds (toasted); 1 whole lime (cut into wedges); 2 tbs hoisin sauce; 1 tsp chili-garlic sauce (sriracha or gochujang as alternative); 1 tsp honey or maple syrup; 1 tbs lime juice (fresh); 1 tsp water (to thin if needed); 1 tbs neutral oil (vegetable, canola, or light olive); 0.5 tsp salt

Inspired by JOEY Bellevue

Time30m

Serves4

Make Lettuce Wraps - Prawn (no Aioli) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Prawns & Marinade

1 lb raw large prawns (peeled, deveined, tails on or off as preferred)

2 tbs soy sauce (or tamari)

1 tbs rice wine vinegar

1 tsp Toasted sesame oil

1 tsp fresh ginger (grated)

1 clove Garlic (minced)

1 tsp black pepper

Vegetables & Herbs

12 leaves butter or bibb lettuce leaves (washed, separated, drained)

1 cup carrot (julienned or grated)

1/2 cup cucumber (seeded, thin matchsticks)

1/2 cup red bell pepper (thinly sliced)

2 stalks spring onions (thinly sliced)

1/2 cup fresh cilantro (roughly chopped)

1/4 cup fresh mint (optional, chopped)

Crunch & Flavor

1/4 cup roasted peanuts or cashews (lightly crushed)

1 tsp sesame seeds (toasted)

1 whole lime (cut into wedges)

Dressing / Sauce (no aioli)

2 tbs hoisin sauce

1 tsp chili-garlic sauce (sriracha or gochujang as alternative)

1 tsp honey or maple syrup

1 tbs lime juice (fresh)

1 tsp water (to thin if needed)

Cooking Oil & Seasoning

1 tbs neutral oil (vegetable, canola, or light olive)

1/2 tsp Celtic sea salt

Method

Prawns & Marinade

Marinate prawns

Place the cleaned prawns in a bowl. Add soy sauce, rice wine vinegar, sesame oil, grated ginger, minced garlic, and black pepper. Toss to coat and let sit at room temperature for 10 minutes (or refrigerate for up to 30 minutes).

Cook prawns

Heat a large skillet or wok over medium-high heat and add the neutral oil. When hot, add marinated prawns in a single layer. Cook 1.5–2 minutes per side until pink and opaque and just cooked through. Remove prawns to a plate and sprinkle with 1/4 tsp salt while resting. Keep pan juices for final glaze if desired.

Dressing / Sauce (no aioli)

Make the sauce by whisking hoisin, chili-garlic sauce, honey, lime juice, and 1 teaspoon water in a small bowl until smooth. Taste and adjust: add more chili for heat, more lime for acidity, or a splash of water to thin. Set aside.

If you prefer a warm glaze, return the cooked prawns and any pan juices to the skillet over low heat, add 1 tablespoon of the prepared sauce and toss for 30 seconds until lightly glazed. Remove from heat.

Vegetables & Assembly

Prepare lettuce leaves: pat dry with paper towels and arrange on a serving platter so each guest can assemble their own wrap.

Distribute fillings: place small piles of carrot, cucumber, red bell pepper, spring onion, cilantro, and mint (if using) in separate small bowls or arrange them alongside the platter so each wrap gets a balanced mix.

Crunch & finish: place crushed nuts and toasted sesame seeds in small bowls for sprinkling. Cut lime into wedges.

Assemble wraps: lay one or two prawns in the center of a lettuce leaf, spoon about 1 teaspoon to 1 tablespoon of the dressing over the prawns (depending on taste), add a pinch of carrot, cucumber, red pepper, and herbs. Sprinkle with crushed nuts and sesame seeds. Squeeze a little lime over the top and fold or roll the lettuce around the filling to eat.

Serve immediately while prawns are warm so lettuce stays crisp. Provide extra sauce on the side for dipping.