Crunchy Prawn Wraps with Spicy Sriracha Mayo

Crunchy prawn wraps

These crunchy prawn wraps couple perfectly with a hot summers day! Whilst there are benefits to both cooked and raw vegetables, the cucumber, cabbage and lemon provide more water-soluble vitamins, and antioxidants that can be broken down when cooked. Raw vegetables also create some texture and variety compared to steaming or roasting! It’s great to have a balance of both cooked and raw foods in your diet, however particular conditions may call to favour one!

Serves 4
Prep Time: 10 minutes
Cooking Time: 5 minutes

  • 12 wholemeal mini wraps

  • 600 grams Chinese cabbage, finely chopped

  • 2 Lebanese cucumber, halved and sliced into half moons

  • 500 grams Australian Cooked Prawns

  • 60 grams Sriracha sauce (or hot chilli sauce, add as much or as little as you like)

  • 100 grams mayo

  • ½ Lemon, squeezed

  • 1 Bunch Coriander, finely chopped


  1. You can heat the prawns the same time as you make your prawn and mango salad in previous recipe. Or preheat a medium frying pan, high heat, once hot, add a splash of olive oil, add your cooked prawns and let them sizzle for 2-3m until heated through. Remove from pan and set aside on plate (take off tails if needed). Tip* you can completely skip this step if the prawns are pre-cooked, just load up the wraps.

  2. In a bowl mix together sriracha/hot chilli sauce (add as much or as little as you like) with mayo and a squeeze of ½ lemon. Season to taste with salt and pepper if needed.

  3. Set out 12 wraps (3pp), smother sriracha mayo evenly across the 12 wraps. Load up with Chinese cabbage, cucumber, top with prawns and sprinkle freshly chopped coriander on top.

Odette Barryseafood, lunch