Sambal Prawns Lettuce Wraps

Ingredients for Sambal Prawns Lettuce Wraps

• 80g hot chilli paste (such as sambal oelek)

• 60ml honey

• 60ml unseasoned rice vinegar

• 20ml toasted sesame oil, divided

• 675g large prawns

• Koshersalt

• 1–2 tablespoons vegetable oil

• 2 Persian cucumbers, thinly sliced into rounds

• Flaky sea salt

• 2 heads of Bibb lettuce, leaves separated, covered, chilled

• 1/2 cup mint sprigs

• 1/2 cup crushed salted, dry-roasted peanuts

Whisk hot chilli paste, honey, vinegar, and 2 teaspoons sesame oil in a small bowl to combine. Season prawns lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let prawns sit at room temperature, turning the bag occasionally to ensure even coating, 10–15 minutes.

Remove prawns from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 tablespoon vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 tablespoon oil along the way if the skillet is looking dry, arrange prawns in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in colour and some of the sugars in it will have started to caramelize). Turn prawns over and cook 30 seconds. Transfer to a platter.

Arrange cucumbers on platter next to prawns; season with sea salt and drizzle with remaining 2 teaspoons sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).

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