Crisp witlof leaves give a sophisticated twist replacing iceberg lettuce in these low-fat pork and prawn filled cups.
- Spray a large non-stick frying pan lightly with olive oil spray. Heat over medium-high heat. Add the garlic, ginger and shallot, and stir-fry for 30 seconds or until aromatic.
- Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 6 minutes or until the mince changes colour. Stir in the oyster sauce, soy sauce and lime juice. Cook for 2 minutes. Remove from heat. Stir in the coriander. Transfer to a bowl and cover with foil to keep warm.
- Wipe the pan clean and spray lightly with olive oil spray. Heat over medium-high heat. Add half the prawns and cook for 2 minutes each side or until the prawns curl and change colour. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining prawns.
- Divide the mince mixture among witlof leaves. Top with prawns to serve.
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Store Spice Organizer
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