Stir-fry of prawns in cos and radicchio leaves
( SERVES 4 )

Stir-fry of prawns in cos and radicchio leaves

Photo by Tamara West

Kathy Paterson

Bite 7/1/2013

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

Ingredients

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4 Prawns, use up to 6, depending on size. (I used Australian prawns).
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 Red chilli, small, deseeded and finely chopped
½ cup Cashew nuts
4 Spring onions, trimmed and sliced on the diagonal
227 g Canned water chestnuts, drained and halved
100 g Green beans, trimmed and lightly steamed or blanched
12 Cos lettuce leaves, minimum of 8, small. Or use 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.

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