Gingered Prawn Wraps
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
140 g/5 oz carrots, peeled 3 celery sticks, trimmed 12 cucumber, peeled if preferred 99 1 red pepper, deseeded large lettuce leaves, such as iceberg 1-2 sprays sunflower oil 2-4 garlic cloves, crushed 1-2 fresh red jalapeño chillies, deseeded and chopped 2.5-cm/1-inch piece fresh root ginger, peeled and grated 2 tsp finely grated lime rind 3 tbsp lime juice 225 g/8 oz raw king prawns, peeled and deveined pepper.
1 Cut the carrots, celery, cucumber and red pepper into thin sticks. Place all the prepared vegetables and the lettuce leaves on a large serving platter and reserve. 2 Spray a non-stick frying pan with the oil, add the garlic, chillies and ginger and sauté for 1 minute, stirring constantly. Add the lime rind and juice and stir until well mixed. 3 Add the prawns and cook, stirring, for 3-4 minutes, or until the prawns have turned pink. Add pepper to taste then drain and place on the serving platter, to be served as 4 portions. 4 To eat, take a lettuce leaf, top with some prepared vegetables then some prawns, fold over and enjoy.
calories per portion 99