Prawn san choy bow

Crunch through the cooling lettuce before enjoying the spicy prawns that are wrapped inside.

  • 50 mins preparation
  • Serves 8
  • Print


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
  • 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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