Char Siu Prawn, Mango & Rice Lettuce Cups |
This is a fun and different way to eat a salad and is perfect for sharing. The char siu cooked prawns are full of flavour and the rice salad can be made in advance for a quick and easy assembly dish.
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Total Time: 35 Minutes
Makes 6 portions as a side


  • 125g of wholegrain rice (cooked according to pack instructions)
  • 200g of sugar snap peas, sliced lengthways
  • 250g of peeled king prawns
  • 4 tbsp of Lee Kum Kee Char Siu sauce
  • 1 large mango, peeled and diced
  • 1/2 tbsp of Lee Kum Kee pure sesame oil
  • 1 1/2 tbsp of Lee Kum Kee’s premium light soy sauce
  • 2 tsp of mirin
  • 2 little gem lettuce
  • 4 tbsp of roasted peanuts, roughly chopped
  • Lee Kum Kee’s Chiu Chow chilli oil, to drizzle (optional)


  1. Heat a griddle pan (or BBQ) over a high heat. Combine the prawns with the char siu sauce and place onto the griddle pan. Cook for around 2 minutes per side, until pink and slightly charred. Set aside.
  2. Mix the rice and sugar snap peas with the mango, sesame oil, soy sauce 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 Chiu Chow chilli oil if desired.

Recipe courtesy of Lee Kum Kee

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