Ingredients
- 125 g wholegrain rice cooked according to pack instructions
- 250 g peeled king prawns
- 200 g sugar snap peas sliced lengthways
- 1 large mango peeled and diced
- 2 little gem lettuce
- 4 Tbsp roasted peanuts roughly chopped
- SEASONING
- ½ Tbsp Lee Kum Kee Pure Sesame Oil
- 1½ Tbsp Lee Kum Kee Premium Light Soy Sauce
- 2 tsp mirin
Instructions
- Heat a griddle pan (or BBQ) over a high heat. Combine the prawns with the char siu sauce and place onto the griddle pan. Cook for around 2 minutes per side, until pink and slightly charred. Set aside.
- Mix the rice and sugar snap peas with the mango, sesame oil, soy sauce and mirin. Separate the leaves of the gem lettuce and spoon a little rice mixture into each one. Top with the prawns. Sprinkle over the crushed peanuts and a little Chiu Chow Chilli Oil if desired.
