Speedy Korean Prawn Lettuce Wraps with Peanut Drizzle

VeganHigh ProteinLow Fat

A 495-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g cooked prawns (peeled, deveined)
• 1 tbsp Korean gochujang paste
• 1 tsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1/2 tsp rice vinegar
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 6 large butter lettuce leaves
• 1/2 red bell pepper, thinly sliced
• 1/2 carrot, grated
• 2 tbsp roasted peanuts, chopped
• For the Peanut Drizzle:
• 2 tbsp natural peanut butter
• 1 tbsp warm water
• 1 tsp soy sauce (or tamari)
• 1/2 tsp maple syrup
• 1/4 tsp sriracha (optional)

Instructions

1. Prep: Preheat air fryer to 375°F (190°C). In a bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, garlic powder, and ginger powder. Add the cooked prawns and toss to coat evenly. Prepare the lettuce leaves, sliced bell pepper, and grated carrot.
2. Air Fry Prawns: Spread the marinated prawns in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until heated through and slightly caramelized.
3. Make Peanut Drizzle: While prawns are cooking, whisk together peanut butter, warm water, soy sauce, maple syrup, and sriracha (if using) in a small bowl until smooth and drizzly. Add more water if needed to reach desired consistency.
4. Assemble Wraps: Lay out the butter lettuce leaves. Divide the air-fried prawns, sliced red bell pepper, and grated carrot evenly among the leaves.
5. Garnish & Serve: Drizzle generously with the prepared peanut sauce and sprinkle with chopped roasted peanuts.
6. Top tip: For extra crunch, add a sprinkle of toasted sesame seeds or fresh cilantro before serving!