Thai Prawn Lettuce Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 head fresh iceberg lettuce (this type works best for this recipe)3 cloves garlic, minced1 thumb-size piece galangal (or ginger), grated1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)2 shallots, sliced finely1/2 cup cooked & peeled prawns OR for vegan option 1/2 cup firm tofu, cut into “matchsticks”1 carrot, grated or cut into thin strips4-5 shiitake mushrooms, thinly sliced1 egg (omit if vegan)1/2 cup shredded cabbage (red is very good, but any type will work)3 spring onions, sliced lengthwise into matchstick-like piecesapprox. 1.5 cups bean sprouts2 Tbsp. lime juice2 Tbsp. regular soy sauce2 Tbsp. fish sauce OR 2+1/2 Tbsp. soy sauce)1 Tbsp. oyster sauce – Vegetarians: use vegetarian oyster sauce (available at most Asian food stores)TOPPINGS:1 cup fresh basil, roughly chopped if leaves are large1/2 cup fresh dry roasted peanuts, roughly chopped or groundOTHER: 2 Tbsp. oil for stir-frying (I omit the oil and just use a good non-stick pan, so nutrition facts listed are WITHOUT oil.
Heat a good non-stick pan over medium-high heat. Add garlic, galangal (or ginger), chili, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a Tbsp. water whenever the wok/pan gets too dry instead of oil.
Add prawns (or tofu), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients.
Add the bean sprouts and stir-fry briefly to mix. Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
Cut off the stem part of the iceburg lettuce so it’s easier to separate the leaves. Now place the lettuce, sir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps.
To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap up and eat! (For those who like it extra spicy, Thai chilli sauce can be added as another topping.) ENJOY!
Serving Size: 4 as an appetizer, 2 as the main course
Number of Servings: 4
Recipe submitted by SparkPeople user MRS_MORRIS.
Add prawns (or tofu), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients.
Add the bean sprouts and stir-fry briefly to mix. Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
Cut off the stem part of the iceburg lettuce so it’s easier to separate the leaves. Now place the lettuce, sir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps.
To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap up and eat! (For those who like it extra spicy, Thai chilli sauce can be added as another topping.) ENJOY!
Serving Size: 4 as an appetizer, 2 as the main course
Number of Servings: 4
Recipe submitted by SparkPeople user MRS_MORRIS.
Nutritional Info Amount Per Serving
- Calories: 166.3
- Total Fat: 5.5 g
- Cholesterol: 46.3 mg
- Sodium: 1,307.2 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 4.1 g
- Protein: 12.6 g