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Sticky Teriyaki Prawns

A lighter canapé option.

Serves 16

Hands-on time: 10 minutes

Cooking time: about 5 minutes

3 tbsp teriyaki sauce

1 tbsp sweet chilli sauce

Finely grated zest 1 lime

½ tbsp toasted sesame oil

350g (12oz) raw, peeled king prawns

Bunch spring onions, finely sliced

Bunch fresh coriander, chopped

TO SERVE

16 Little Gem lettuce leaves

Lime wedges

Per canapé 22 cals, 4g protein, 0g fat (0g saturates), 1g carbs (1g total sugars), 0g fibre

1. Mix the teriyaki and sweet chilli sauces with the lime zest. Heat a frying pan over a high heat. Add the oil and fry the prawns until almost cooked. Set aside on a plate. Return the pan to heat, add the sauce and allow to bubble for a few minutes to thicken.

2. Return the prawns to the pan and cook for 1 minute until piping hot and coated with sauce. Stir through the spring onions and coriander. Transfer to a serving bowl and serve with Little Gem leaves and lime wedges.