Method

Make the drizzle by mixing together the peanut butter, caster sugar, water, soy sauce and sriracha in a small bowl and set to one side.

Place the oil in a large frying pan over a medium-high heat. Add the minced prawn and fry for 4-5 minutes until cooked. Add in the shallots and soften for 2-3 minutes before stirring in the ginger, garlic, coriander stems and chilli. Cook for 1 minute until fragrant, stirring constantly. Add in the fish sauce, lime juice and soy sauce and cook for a further 1 minute.

In a separate small pan, heat up a drizzle of oil, heat on medium heat then cook the 6 spare prawns for 2 minutes on one side, then slip and cook for a further 1 minute.

Remove the prawn mixture from the heat and stir through the coriander, mint and Thai basil.

To serve, spoon a couple of tablespoons of the prawn mixture into each baby gem lettuce leaf and sprinkle over the sesame seeds. Place the peanut butter drizzle in a small pot on the side of the plate, or drizzle over the filled lettuce cups.