Jeremy Pang serves up a tasty stir fried prawn edamame and pine nut lettuce wraps Chineese dish on Sunday Brunch.

The ingredients are: 1 iceburg lettuce, 300g prawns, peeled and deveined, ½ red pepper, 1 spring onion, 2 garlic cloves, 150g edamame beans, fresh or frozen, 3 tablespoons pine nuts, 1 tablespoon vegetable oil, 1 tablespoon light soy sauce, A dash of sesame oil, 6 tablespoons hoisin sauce and 3 tablespoons water.