Honey and Ginger Prawns

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Serves: 4

Ingredients:

1 carrot
50g / 2 oz bamboo shoots
4 spring onions
1 tbsp clear honey
1 tbsp tomato ketchup
1 tsp soy sauce
2.5cm / 1 in piece fresh root ginger, peeled and finely grated
1 garlic clove, peeled and crushed
1 tbsp lime juice
175g / 6 oz peeled prawns, thawed if frozen
2 heads little gem
lettuce leaves
2 tbsp freshly chopped coriander
salt and freshly ground black pepper
fresh coriander sprigs lime slices to serve

Method:

Cut the carrot into matchstick-size pieces, roughly chop the bamboo shoots and finely slice the spring onions.

In a wok or large frying pan gently heat the honey, tomato ketchup, soy sauce, ginger, garlic and lime juice with 3 tablespoons of water. Bring to the boil.

Add the prawns and continue to stir-fry for 2 minutes. Remove the wok or frying pan from the heat and reserve until cooled slightly.

Stir the chopped coriander into the prawn mixture and season to taste with salt and pepper. Spoon into the lettuce leaves and serve immediately garnished with sprigs of fresh coriander and lime slices.

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