- 300g cooked wild Atlantic prawns
- 10ml soy sauce
- 2tsp rice wine vinegar or white wine vinegar
- 1tsp runny honey
- 10ml toasted sesame oil
- 10ml grapeseed oil
- 1tsp finely grated raw ginger
- 2 spring onions, finely sliced
- 8 rice pancakes
- 4 cos lettuce leaves, shredded
- Maldon sea salt and fresh ground black pepper
Prawn, sesame and ginger rice wraps
Prawn, sesame and ginger rice wraps
Chef Russell Brown's Wild Atlantic Prawns, sesame and ginger rice wrap recipe
Ingredients
Method
In a small bowl, whisk together the soy, vinegar, honey and oils. Add the grated ginger and spring onions. Use to dress the prawns. Check for seasoning and adjust as required; you may want a little salt and a touch more vinegar.
Soak the rice pancakes and add a little lettuce and an eighth of the prawn mix. Roll up and repeat with the remaining pancakes
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
