Ingredients:

  • 4 Tbsp Low-sodium Soy Sauce
  • 2 Tbsp Fresh Lime Juice
  • 2 Tbsp Honey or Maple Syrup
  • 1 Tbsp Rice Vinegar (Unseasoned)
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Sriracha or Sweet Chilli Sauce
  • 1 lb Prawns (Shrimp), raw, peeled, deveined, and dried thoroughly
  • 1 Tbsp Vegetable Oil (High heat)
  • 3 cloves Garlic, finely minced
  • 1 Tbsp Fresh Ginger, finely grated or minced
  • 1 cup Water Chestnuts (Tinned), drained and roughly chopped
  • 1 medium Carrot, finely diced or shredded
  • 4 stalks Spring Onions (Scallions), thinly sliced (white/pale green parts)
  • 1 head Lettuce (Butter or Iceberg), separated into cups
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped, for garnish
  • 2 Tbsp Roasted Peanuts, roughly chopped, for garnish
  • Lime Wedges, for serving
  • 2 stalks Spring Onions (Green parts), thinly sliced for garnish

Instructions:

  1. Prepare the Sauce: Whisk together the soy sauce, lime juice, honey, rice vinegar, sesame oil, and sriracha in a small bowl. Set aside.
  2. Prep Shrimp and Vegetables: Ensure the shrimp is completely dry by patting with kitchen roll. Chop the water chestnuts, dice the carrot, and separate the white/pale green parts and the green parts of the spring onions. Gently wash and dry the lettuce leaves.
  3. Heat the Pan: Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
  4. Sauté Aromatics: Add the minced garlic and grated ginger. Cook for 30–60 seconds, stirring constantly, until fragrant. Do not allow the garlic to burn.
  5. Cook the Shrimp: Add the dried shrimp to the pan. Sauté for 2–3 minutes until they start to turn opaque and pink, about halfway cooked.
  6. Add Crunch: Stir in the diced carrot and the chopped water chestnuts. Cook for another 1 minute to heat through while retaining their crunch.
  7. Sauce and Finish: Pour the prepared sauce mixture into the wok. Toss vigorously to coat the shrimp and vegetables. Bring to a rapid simmer and cook for 1–2 minutes, allowing the sauce to thicken slightly and glaze the filling.
  8. Final Seasoning: Stir in the white and pale green parts of the spring onions. Remove the filling from the heat immediately. Taste and adjust seasoning (add more lime or chili, if desired).
  9. Serve: Transfer the warm shrimp filling to a serving bowl. Arrange the dry lettuce cups, chopped coriander, chopped peanuts, and extra spring onion greens alongside.
  10. Assemble: Encourage guests to spoon the warm filling into the lettuce cups, garnish generously with fresh herbs and peanuts, and add a final squeeze of fresh lime.