- 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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
