• 2 tbs vege oil
• 1/4 tsp sesame oil
• 4 lettuce cups, whole, neat and trimmed
• 5 cm of ginger, julienned
• 2 cloves of garlic, julienned
• 2 spring onions, whites, finely sliced
• 1 carrot, julienned
• 1 handful of bean sprouts
• 250g raw prawns, peeled, deveined and chopped
• 250g firm white fish, cubed, we used Snapper
• 1 handful of spring onions, greens, finely sliced for serving

Sauce

• 2 tbs soy
• 2 tbs Shao xing wine
• 1 tbs oyster sauce
• 1 tsp hoisin sauce

1. In a hot fry pan, add oil, garlic, ginger, and white spring onions. Fry off for a few minutes until golden and crispy. This will give the dish a rich, nutty flavour.

2. To that hot pan of crispy flavours add your fish and prawns and stir fry until half cooked. Add your carrot, bean sprouts and sauces and continue to cook for another 1 minute or so until the veg is just soft and the seafood is cooked through. Take off the heat.

3. Divide up the mixture amongst the 4 lettuce leaves and serve with some fresh greens of the spring onions. If you like you can serve with a little extra hoisin. Yum. Perfect way to start off an Asian banquet.