Prawn san choy bow

Crunch through the cooling lettuce before enjoying the spicy prawns that are wrapped inside.
PRAWN SAN CHOY BOWAustralian Women's Weekly



1.Preheat the oven to 180°C (160°C fan-forced).
2.Lightly spray both sides of wrappers with oil; place in a single layer on a baking tray. Bake for about 5 minutes or until browned lightly and crisp, turning over halfway through cooking. Cool and break into pieces. Store in an airtight container.
3.Heat a little of the peanut oil in a wok; stir-fry the combined prawns and garlic, in small batches, using more oil as necessary, until prawn meat changes colour and is cooked through. Remove from wok.
4.Return prawns to wok and stir in sauces, chilli and water chestnuts; stir-fry until combined. Remove from heat.
5.Arrange lettuce leaves on serving plate. Divide prawn mixture among leaves; sprinkle with chives and wonton pieces. Serve with coriander and lime.

Fill lettuce cups just before serving. You will need to buy 3 to 4 lettuces to get enough small leaves.


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