Bang bang sauce is a fantastically tangy and nutty sauce traditionally used to drizzle on shredded chicken, to be sold by street vendors as a snack in the Szechuan region of China. Today we have many variations on the dish including my 'Bang Bang' prawn lettuce wraps, which introduces one of my favourite shellfish into the equation, to make a light but flavoursome meal. To shred the vegetables as finely as I have done you will need to use a mandolin, if you don't have one, use a very sharp knife.
Ingredients for the prawns
300g cooked, peeled prawns
1 red pepper, shredded
1 carrot, shredded
2 gem lettuce, leaves removed ready for serving
Salt & pepper
Sesame oil, for cooking
3 spring onion, chopped to serve
Ingredients for the sauce
75g natural yogurt
1 clove garlic, minced
1 tbsp toasted sesame oil
1-2 tbsp Sriracha sauce, to taste
3 tbsp sweet chilli sauce
Juice of half a lime juice
To make the sauce, combine all of the ingredients, cover and then refrigerate until ready to use.
Heat a glug of sesame oil in a wok or large pan over a medium heat, once hot throw in the shredded carrot and pepper. Stir fry for a couple of minutes, constantly stirring. Once the vegetables begin to soften, add the prawns and season. Cook until the prawns are heated through, not more than a minute or two, then transfer to a bowl. Add a couple of spoonfuls of the sauce and stir until the prawn mixture is lightly coated, transfer to a serving dish.
To assemble the wraps, spoon the prawn mixture into a leaf, top with spring onion and drizzle with bang bang sauce. Serve immediately and enjoy!