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Ingredients
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Prawns & Marinade
Vegetables & Aromatics
Sauce (served separately, no aioli)
Seasoning
Method
Prawns & Marinade
Prepare and marinate prawns
Pat prawns dry with paper towel. In a bowl combine light soy sauce, rice wine, grated ginger, minced garlic and cornstarch. Add prawns and toss to coat. Marinate for 10–15 minutes while preparing other components.
Cook prawns
Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is shimmering, add marinated prawns in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side until opaque and pink with slight golden edges. Remove from pan to a plate and season immediately with 1/4 teaspoon salt and a pinch of black pepper. Keep warm.
Vegetables & Aromatics
Prepare lettuce and vegetables
Wash and dry butter lettuce leaves thoroughly, keeping them whole. Trim any thick stems so leaves sit flat. Julienne the carrot, seed and cut cucumber into thin sticks, thinly slice red bell pepper and spring onions. Pick coriander and mint leaves and set aside.
Warm lettuce (optional)
If desired, briefly warm lettuce leaves by placing them leaf-side down in the warm (turned-off) skillet for 10–20 seconds each to make them more pliable. Do not wilt—just warm. Return to a plate lined with paper towel.
Sauce (served separately, no aioli)
Make dipping sauce
In a small bowl combine hoisin sauce, sweet chili sauce, fresh lime juice, sesame oil and 1 teaspoon water. Stir until smooth and adjusted to a spoonable consistency. Taste and adjust: add more lime for brightness, more sweet chili for heat, or a splash of water to thin. Transfer to a serving ramekin and sprinkle crushed roasted peanuts on top if using.
Assembly & Serving
Arrange warmed lettuce leaves on a platter. Place a few cucumber sticks, a small handful of julienned carrot and a couple of red pepper strips in the center of each leaf.
Top the vegetables with 2–3 cooked prawns per leaf (depending on size) and sprinkle with sliced spring onions, coriander and optional mint. Serve immediately with the hoisin–chili dipping sauce on the side so guests can spoon or dip as desired.
Provide extra lime wedges and extra crushed peanuts on the side. Leftover cooked prawns can be refrigerated in an airtight container for up to 2 days.