Char Siu Prawn, Mango and Rice Lettuce Cups
What You Will Need
Ingredients
- 125 g whole grain rice (cooked according to packaging instructions)
- 250 g peeled king prawns
- 4 Tbsp. Lee Kum Kee Char Siu Sauce (Chinese Barbecue Sauce)
- 200 g sugar snap peas, sliced lengthways
- 1 large mango, peeled and diced
- 2 little gem lettuce
- 4 Tbsp. roasted peanuts, roughly chopped
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, to drizzle (optional)
Seasoning
- ½ Tbsp. Lee Kum Kee Pure Sesame Oil
- 1½ Tbsp. LKK’s Premium Soy Sauce (No Preservatives Added)
- 2 tsp. mirin
Made with
Lee Kum Kee products
How to make it
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Heat a griddle pan (or BBQ) over a high heat. Combine the prawns with Lee Kum Kee Char Siu Sauce (Chinese Barbecue 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, Lee Kum Kee Pure Sesame Oil, LKK’s Premium Soy Sauce (No Preservatives Added) 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 Lee Kum Kee Chiu Chow Style Chili Crisp Oil if desired.
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