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.
Makes 6 portions as a side
Total Time
35 Minutes
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)
Step 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.

Step 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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