Take about 15 regular prawns. Wash nicely and devein them first. Then blanch them in salt water. When cool, chop them roughly. Keep them on a plate aside. Also, chop a cup of spring onions and grate a cup of carrots and keep them in separate bowls aside.

Heat 2 tbsp of cooking oil in a pan over a medium flame. When the oil is hot, put 1 tbsp of ginger-garlic paste in it and sauté for a minute until the raw smell of ginger and garlic is gone.

Now, put a cup of grated carrots and fry them nicely for about a couple of minutes. Then, add the chopped prawns to it. Mix well. Now, add 1 tsp of red chili powder and salt to taste. Mix well and cook for a few minutes.

Then, add a cup of chopped spring onions and 2 tbsp of Schezwan sauce to it and mix nicely. Cook for two minutes. The prawn stuffing is ready. Switch off the gas stove, remove it in a bowl and let it cool down.

In the meantime, take 2 tbsp of hummus (or peanut chutney) in a bowl and mix 1 tbsp of sriracha sauce (or red chili sauce) with it nicely. Keep it aside.

Now, take as many Pita bread as required, cut them in half to make pockets.

Put some hummus mixture in the pocket and spread it evenly on both the inner sides. Now, put a generous amount of the prawn stuffing inside the Pita bread and press the open sides gently. Repeat the process to make all the pockets and keep them aside on a plate.

Now, grease the grilling pan with a bit of cooking oil.

Place the prawn pockets in it when hot. Flip them when one side is done to grill on both sides. Remove them when done. Repeat the process to make all the prawn pockets and keep them on a plate aside.

Now, take a tray and arrange 5 pieces of lettuce leaves, a bit of hummus and sriracha sauce for presentation.

Place your spicy and tasty homemade prawn pockets on the bed of lettuce leaves. Serve hot.