Prawn and lettuce ‘dumplings’ with tangerine dipping sauce

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

300g raw, peeled king prawns

1 garlic clove, peeled and roughly chopped

2½ tsp (5g) peeled and roughly chopped fresh ginger

¼ tsp green (or black) peppercorns, roughly crushed

3⅓ tbsp (10g) roughly chopped chives

½ tsp toasted sesame oil

Salt and black pepper

2 cos lettuce heads

1 tbsp sunflower oil

1 tbsp sesame seeds, well toasted

subheading: For the dipping sauce:

50ml fresh tangerine juice (ie, from 2 to 3 tangerines), or fresh orange juice

3 tbsp lime juice

¼ tsp fish sauce

1½ tsp maple syrup

½ small garlic clove, peeled and finely chopped

1 tsp finely chopped chives

2½ tsp (5g) peeled and finely chopped fresh ginger

½ red chilli, finely chopped

Directions at theguardian.com

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