Spicy Chilli and Garlic Prawn Wrap – Borough Market Style

I can’t believe it’s taken me this long to visit Borough market for lunch, but I’m so pleased I did. Although it took us ages to decide what to eat, we eventually settled on the first thing we’d seen: fish wraps from Applebee’s.


They were seriously delicious, and I couldn’t resist trying them out myself at home. Also, at only 280 calories per wrap, they’re a great filling-but-light lunch. I prefer to use uncooked prawns as they marinate better and you can tell when they are cooked more easily.

Serves one.

You’ll need:

100g uncooked prawns

Handfull iceberg lettuce

5 or 6 cucumber batons

1 Tbsp Onion and garlic dip

1 finely chopped clove of garlic

30g Sweet chilli dipping sauce (Blue dragon is best)

1 tortilla wrap

Make sure your prawns are de-veined (slice the back and butterfly, then pull out) and place in the chilli sauce to marinate. Add half the chopped clove of garlic and mix in. Leave in the fridge for about 20 mins.


Wash your salad and leave to drain. Spread the onion and garlic dip onto the tortilla, spread the salad over the top and place the cucumber just to the right of the centre. Heat some oil in a pan and when it’s really hot, add the prawns and the rest of the garlic. Watch oil incase the oil spits. Once you see the ends of the prawns start to turn pink, flip them over so they’re evenly cooked. They should take about 2 minutes on each side.


Once you think they’re cooked, remove one from the pan and cut in half to make sure they’re done all the way through. Pour the prawns and their juices over the salad.


Wrap it all up tightly and enjoy!



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