Char Siu Prawn, Mango and Rice Lettuce Cups
Lee Kum Kee

Char Siu Prawn, Mango and Rice Lettuce Cups

Serves 6 as a side
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Our char siu prawn, mango and rice lettuce cups are a fun and different way to eat a salad, as well as being perfect for sharing. Cooking the prawns in our char siu sauce means they are full of flavour and add little spice to the dish. The rice salad can be made in advance, meaning this dish and can quickly and easily assembled if time is of the essence.

NUTRITION NOTES - Sweet and sour, salty and spicy; this dish is sure to tantalize taste buds. If you want a low carb option, then just lose the rice, but whichever way, this dish is a great high fibre option. The tropical addition of vitamin C-laden mango is the perfectly perfumed accompaniment to the lightly spiced prawns. Prawns are not only a great source of lean protein, they also contain selenium, which is increasingly linked to maintaining normal immune function.


125g wholegrain rice (cooked according to pack instructions)
250g peeled king prawns
200g sugar snap peas, sliced lengthways
1 large mango, peeled and diced
2 little gem lettuce
4 Tbsp roasted peanuts, roughly chopped
Lee Kum Kee Chiu Chow Chilli Oil , to drizzle (optional)


Nutrition Information

Energy 247 kcal
Protein 12.4 g
Fat 6 g
Saturates 1.1 g
Carbohydrates 35.8 g
Salt 2.2 g


1 Heat a griddle pan (or BBQ) over a high heat. Combine the prawns with the char siu sauce and place onto the griddle pan. Cook for around 2 minutes per side, until pink and slightly charred. Set aside.
2 Mix the rice and sugar snap peas with the mango, sesame oil, soy sauce and mirin. Separate the leaves of the gem lettuce and spoon a little rice mixture into each one. Top with the prawns. Sprinkle over the crushed peanuts and a little Chiu Chow Chilli Oil if desired.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.