Prawn, black sesame and rainbow chard wraps

Serves: 4
Course: Side Dish
Cooking Time: 0 hr 20 mins
  • 35ml olive oil 
  • 400g peeled local prawns 
  • Salt and pepper to season 
  • 50g black sesame paste 
  • 10g fresh ginger, grated  
  • 1 clove of garlic 
  • 1 small chilli 
  • 15ml maple syrup
  • 35g fresh coriander 
  • 8 large rainbow chard leaves 
  • 50g pickled cucumbers
  • 1 small carrot, finely julienned 
  • 15g mint leaves

Heat the oil in a wok or a large pan over a high heat. Add the prawns and stir-fry until they are pink and cooked through (about 2-3 minutes depending on size). Season with salt and freshly ground black pepper.

Add the black sesame, ginger, garlic, chilli, maple syrup, and coriander to a food processor and blend until smooth. You may need to add a dash of hot water if it is too thick.

Divide the pickled cucumber and carrot between each chard leaf and top with the prawns. Sprinkle with a few mint leaves and drizzle the black sesame dressing over it. Roll up and enjoy immediately.

Jess Murphy

Jess Murphy

Jess Murphy, a contributor to The Irish Times, is a Kiwi chef living on the west coast of Ireland