Ingredients
- 35ml olive oil
- 400g peeled local prawns
- Salt and pepper to season
- 50g black sesame paste
- 10g fresh ginger, grated
- 1 clove of garlic
- 1 small chilli
- 15ml maple syrup
- 35g fresh coriander
- 8 large rainbow chard leaves
- 50g pickled cucumbers
- 1 small carrot, finely julienned
- 15g mint leaves
Heat the oil in a wok or a large pan over a high heat. Add the prawns and stir-fry until they are pink and cooked through (about 2-3 minutes depending on size). Season with salt and freshly ground black pepper.
Add the black sesame, ginger, garlic, chilli, maple syrup, and coriander to a food processor and blend until smooth. You may need to add a dash of hot water if it is too thick.
Divide the pickled cucumber and carrot between each chard leaf and top with the prawns. Sprinkle with a few mint leaves and drizzle the black sesame dressing over it. Roll up and enjoy immediately.
