29th January 2021

Kung Pao Tiger Prawns Wrapped with Mixed Lettuce

RECIPES 50 minutes Seafood Dish
Prep 30 minutes
Cooking 20 minutes
Total 50 minutes
Servings 3

Click here for the Chinese version of this recipe. 

  • 300g – 350g tiger prawns*, deshelled
  • 200g mixed lettuce*
  • 1 inch piece ginger, peeled and thinly sliced
  • ¼ yellow onion, quartered
  • ½ green bell pepper, cubed
  • 5 pieces dried red chilies
  • 3 stalks spring onions, sliced
  • 2 tablespoons oil

Kung Pao Sauce 

  • 2 tablespoons soy sauce
  • 2 tablespoons dark sauce
  • ½ teaspoon corn starch
  • 4 tablespoons water 
  • ½ teaspoon sesame oil
  • ½ teaspoon white vinegar
  • ½ teaspoon sugar


Tiger prawns* can be substituted with almost any fish eg. barramundi*, red snapper*, grouper*, coral trout*, golden pomfret*, grey mullet*, sea perch*, red tilapia*, marble goby*, patin*, etc.

*Local Produce

Step 1

Combine the Kung Pao sauce ingredients and set aside.

Step 2

Heat oil in a pan and sauté the ginger. Add onion, green bell pepper, and dried red chilies. Stir fry until you smell the spicy aromas from the dried red chilies.

Step 3

Add tiger prawns.

Step 4

Once the prawns turn slightly orange, add the Kung Pao sauce into the wok, and stir until the sauce thickens. Do not overcook the prawns.

Step 5

Top with spring onions.

Step 6

Wash the mixed lettuce, dry, and set aside. Wrap the prawns inside the lettuce and serve hot.