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Sweet and sour shrimp lettuce wraps
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 by Ching He-Huang
These wraps make a refreshing summer starter, double the quantities if you're having a big party
Serves 4
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Ingredients
200g cooked shrimps, ready to eat
100g sugar snap peas, thinly sliced
1 fresh ripe mango, de-stoned, finely diced
For the dressing
1 tsp grated ginger
1 medium red chilli, deseeded and finely chopped
2 tbsp groundnut oil
2 tbsp light soy sauce
2 tsp soft brown sugar
2 tbsp lime juice
Dash of toasted sesame oil
To garnish
2 lettuce gem leaves, washed and separated
Toasted sesame seeds
Method
1. Add all the dressing ingredients and mix into a bowl.
2. Add the prawns, sugar snap peas and mango and toss together well. Chill in the fridge for 20 minutes.
3. Serve on the gem lettuce leaves.
4. Add a small bowl of toasted sesame seeds so your guests can sprinkle them on top.
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