Stir-fry of prawns in cos and radicchio leaves

Tamara West

Present your prawns in lettuce cups for a new take on this flavour-filled family favourite.

Ingredients

24	Prawns, I used Australian prawns (Main)
1	Egg, use the white only
1 Tbsp	Cornflour
2 Tbsp	Liquid amber honey
2 Tbsp	Rice vinegar
2 Tbsp	Light soy sauce
4 Tbsp	Vegetable oil
2	Garlic cloves, very finely chopped
1 small	Red chilli, deseeded and finely chopped
½ cup	Cashew nuts
4	Spring onions, trimmed and sliced on the diagonal
220 g	Canned water chestnuts, drained and halved
100 g	Green beans, trimmed and lightly steamed or blanched
12 small	Cos lettuce leaves, radicchio leaves, or a mixture of both.

Directions

1. Remove the head from the prawns, peel and devein.
2. In a bowl lightly beat the egg white with the cornflour. Mix in the prawns and set aside.
3. In a small bowl mix together the honey, vinegar and soy sauce. Set aside.
4. Heat a wok or large frying pan over a high heat. Add 3 Tbsp vegetable oil, then the prawns and cook for 2 minutes or until they change colour on both sides.
5. Remove and set aside.
6. With the wok or frying pan off the heat, add the garlic, chilli and cashew nuts and stir-fry for 30 seconds, add to the prawns.
7. Return the wok or frying pan to the heat, add the remaining 1 Tbsp vegetable oil. Add the spring onions, water chestnuts and green beans.
8. Stir-fry for 1 minute then return the prawns and nut mixture.
9. Pour in the honey-soy mixture. Allow to bubble up then remove from the heat. Spoon prawn stir-fry into the leaves and serve immediately.