Prawn San Choy Bau
James Stuart
ingredients
- 1 iceburg lettuce
- 2 tbs soy sauce
- 2 tbs oyster sauce
- 2 tbs lime juice
- 500g raw peeled prawns
- 1 tbs vegetable oil
- 1 tsp sesame oil
- 2 spring onions, finely chopped
- 2 cloves garlic, crushed
- 1 2cm piece grated ginger
- 120g drained water chestnuts, chopped
- 120g bamboo shoots, finely chopped
- 1 tbs chopped fresh red chilli
- 1 cup cold, cooked white rice
- 1 cup bean sprouts
- 1/2 cup chopped fresh coriander
- 1/4 cup hoisin sauce
directions
- 1
1. Wash lettuce and separate leaves
- 2
2. Combine soy sauce, oyster sauce and lime juice in a small bowl.
- 3
3. If prawns large, cut into smaller pieces
- 4
4. Heat wok over high heat, add vegetable and sesame oils. Add the spring onion, garlic and ginger and cook for 30 seconds. Add the prawns meat, water chestnuts, bamboo shoots and chilli, season with salt and pepper and continue stir frying for 2 minutes. Add the rice, sprouts and coriander and stir fry until combined.
- 5
5. Pour in stir-fry sauce, toss briefly, then remove wok from heat. Transfer the mixture into a serving bowl. Guests can fill lettuce cups with mixture and top with hoisin sauce.
Source: Essential Wok
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