Prawn san choy bow
- 8 wonton wrappers
- cooking oil spray
- 2 tablespoon peanut oil
- 2 kilogram uncooked medium prawns, peeled, chopped coarsely (875g prawn meat)
- 2 clove garlic, crushed
- 2 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 large fresh red chillies, sliced
- 1/2 cup drained water chestnuts
- 16 small butter lettuce leaves
- 1/3 cup chopped garlic chives
- coriander leaves, for serving
- lime wedges, for serving
Prawn san choy bow
- 1Preheat the oven to 180°C (160°C fan-forced).
- 2Lightly 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.
- 3Heat 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.
- 4Return prawns to wok and stir in sauces, chilli and water chestnuts; stir-fry until combined. Remove from heat.
- 5Arrange 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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