Heat a griddle pan (or BBQ) over a high heat. Combine the prawns with the char siu sauce and place onto the griddle pan. Cook for around 2 minutes per side, until pink and slightly charred. Set aside.
Mix the rice and sugar snap peas with the mango, sesame oil, soy sauce and mirin. Separate the leaves of the gem lettuce and spoon a little rice mixture into each one. Top with the prawns. Sprinkle over the crushed peanuts and a little Chiu Chow Chilli Oil if desired.
125g wholegrain rice (cooked according to pack instructions)
200g sugar snap peas, sliced lengthways
250g peeled king prawns
4 tbsp Lee Kum Kee Char Siu Sauce
1 large mango, peeled and diced
½ tbsp Lee Kum Kee Pure Sesame Oil
1 ½ tbsp Lee Kum Kee Premium Light Soy Sauce
2 tsp mirin
2 little gem lettuce
4 tbsp roasted peanuts, roughly chopped
Lee Kum Kee Chiu Chow Chilli Oil , to drizzle (optional)