Honey and Ginger Prawns Recipe
Ingredients
| Carrot | 1 | |
| 50 g / 2 oz bamboo shoots | ||
| Onions spring | 4 | |
| Clear honey | 1 Tablespoon | |
| Tomato ketchup | 1 Tablespoon | |
| Soy sauce | 1 Teaspoon | |
| 2.5 cm /1 inch piece fresh root ginger, peeled and finely grated | ||
| Garlic | 1 Clove (5gm), crushed | |
| Lime juice | 1 Tablespoon | |
| 175 g / 6 oz peeled prawns, thawed if frozen | ||
| 2 heads little gem lettuce leaves | ||
| Coriander | 2 Tablespoon, chopped | |
| Ground black pepper | 1 To taste | |
| Fresh coriander sprigs | ||
| Lime slices | ||
| Freshly cooked vegetables | ||
| New potatoes | ||
| Salt | To Taste | |
Directions
1.Cut the carrot into matchstick-size pieces, roughly chop the bamboo shoots and finely slice the spring onions.
2. Combine the bamboo shoots with the carrot matchsticks and spring onions.
3. In a wok or large frying pan gently heat the honey, tomato ketchup, soy sauce, ginger, garlic and lime juice with 3 tablespoons of water. Bring to the boil.
4. Add the carrot mixture and stir-fry for 2-3 minutes until the vegetables are hot.
5. Add the prawns and continue to stir-fry for 2 minutes.
6. Remove the wok or frying pan from the heat and reserve until cooled slightly.
7. Divide the little gem lettuce into leaves and rinse lightly.
8. Stir the chopped coriander into the prawn mixture and season to taste with salt and pepper. Spoon into the lettuce leaves and serve immediately garnished with sprigs of fresh coriander and lime slices.
2. Combine the bamboo shoots with the carrot matchsticks and spring onions.
3. In a wok or large frying pan gently heat the honey, tomato ketchup, soy sauce, ginger, garlic and lime juice with 3 tablespoons of water. Bring to the boil.
4. Add the carrot mixture and stir-fry for 2-3 minutes until the vegetables are hot.
5. Add the prawns and continue to stir-fry for 2 minutes.
6. Remove the wok or frying pan from the heat and reserve until cooled slightly.
7. Divide the little gem lettuce into leaves and rinse lightly.
8. Stir the chopped coriander into the prawn mixture and season to taste with salt and pepper. Spoon into the lettuce leaves and serve immediately garnished with sprigs of fresh coriander and lime slices.
Chef
