Tiger Teriyaki Prawn Salad

Mix together teriyaki marinade and ginger. Add prawns and stir them well. Cover and leave to marinate for 30 minutes in the fridge.

Divide prawns between skewers and reserve the excess marinade.

Pull four large outer leaves from lettuce to create lettuce bowls. Shred remaining lettuce and toss in a bowl with blanched mangetout, diced pepper and spring onions. Heat reserved marinade for 2 minutes and drizzle hot over salad.

Cook prawns on a griddle pan for 4-8 minutes, turning once, until pink and slightly charred. Spoon salad into lettuce cups and top with prawns. Serve.

Marinating time: 30 mins
Preparation time: 15 mins
Per portion: 702 kJ / 168 kcal