Pat prawns dry with paper towels. In a bowl combine 2 tbs light soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, grated ginger, minced garlic and 1 tsp black pepper. Add prawns and toss to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook prawns

Heat a large nonstick skillet or wok over medium-high heat and add 1 tbs neutral oil. When oil is hot and shimmering, add marinated prawns in a single layer. Cook 2 minutes without moving, then stir and cook another 1–2 minutes until prawns are opaque and curled and cooked through (internal temp ~63°C/145°F). Do not overcook. Transfer prawns to a plate and season lightly with 1/4 tsp salt if needed.

Sauce (no aioli)

Make the sauce

In a small bowl whisk together 2 tbs hoisin sauce, 1 tbs low-sodium soy sauce, 1 tbs fresh lime juice, 1 tsp honey or maple syrup and 1 tbs water. Taste and adjust: add more lime for acidity, more honey for sweetness, or more water to thin. Keep sauce at room temperature. Reserve crushed peanuts and toasted sesame seeds for garnish.

Vegetables & Assembly

Prepare vegetables

Wash and dry butter lettuce leaves and keep them whole. Julienne carrot, cucumber, and thinly slice red cabbage and spring onions. Chop cilantro and mint. If using red chili, slice thinly and remove seeds if less heat is desired.

Assemble wraps

Lay a lettuce leaf flat, spoon 2–3 tbs of shredded cabbage and carrot mixture into the center, add 2–3 cooked prawns (adjust to preference), a few cucumber julienne, and sprinkle with sliced spring onion, cilantro and mint. Drizzle about 1 tsp of the hoisin-lime sauce over the filling. Repeat for remaining leaves. Garnish each wrap with a pinch of crushed peanuts and a sprinkle of toasted sesame seeds and a crack of black pepper.

Serve

Arrange wraps on a platter and serve immediately with the remaining sauce in a small bowl for extra dipping. Provide lime wedges on the side if desired.

Finishing & Tips

If preparing ahead, keep components separate: store cooked prawns refrigerated up to 24 hours, keep lettuce leaves wrapped in paper towels in a sealed container, and store sauce in a jar. Reheat prawns briefly in a hot pan for 1 minute before assembling. For a spicier kick mix a little sriracha into the sauce or add extra sliced chili.