Prawn Lettuce Wraps

Ingredients

• 2 Tbsp. fresh lemon juice
• 1 1/2 to 2 Tbsp gochujang (Korean hot pepper paste)
• 1 Tbsp. olive oil
• 2 tsp. honey
• 1 clove garlic, grated
• 2 tsp. grated fresh ginger
• 600g large prawns, peeled and deveined
• 1 head lettuce, leaves separated
• 2 Persian cucumbers, sliced
• 1 bunch small radishes, sliced
• Mint and basil, for serving
  

Directions

1. Heat oven to 220°C. In a large bowl, whisk together lemon juice, gochujang, oil and honey, then stir in garlic and ginger. Add shrimp and toss to coat.
2. Arrange in a single layer on a rimmed baking sheet and roast until just opaque throughout, 10 to 15 minutes.
3. Serve shrimp in lettuce and top with cucumbers, radishes, mint and basil.