• Olive oil spray
  • 2 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely grated
  • 2 shallots, ends trimmed, thinly sliced
  • 450g lean pork mince
  • 1 tbs oyster sauce
  • 1 tbs soy sauce
  • 1 tbs fresh lime juice
  • 1/3 cup chopped fresh coriander
  • 12 green prawns, peeled leaving tails intact
  • 1 witlof, base trimmed, leaves separated
  • 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.

    • Protein Dietary Fibre 13.00g 0.50g Fat Total Energy 3.00g 355kJ Fat Saturated Sodium 1.00g – Carbohydrate Total Cholesterol 1.00g – Carbohydrate Sugars -