Prawn sang choy bow

Crisp lettuce cups, juicy prawns, zesty lime, chilli and ginger make every mouthful of prawn sang choy bow a delight. Use baby lettuce leaves to serve this as finger food at a cocktail party.

  • 10 mins cooking
  • Serves 6
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Prawn sang choy bow


  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 750 gram tiger prawns, peeled, deveined and finely chopped
  • 2 tablespoon chopped spring onion
  • 2 clove garlic, crushed
  • 2 knobs ginger, grated
  • 4 shiitake mushrooms
  • 1/4 cup water chestnuts, diced
  • 1/4 red capsicum, diced
  • 1 red chilli, finely chopped
  • 1/2 teaspoon chopped coriander
  • 1/2 cup lime juice
  • 2 teaspoon soy sauce
  • iceberg lettuce leaf cups, trimmed


  • 1
    In a wok, heat both oils, add garlic, ginger and minced prawn meat, and stir over high heat until prawns are just cooked. Set aside and keep warm.
  • 2
    Return the wok to the heat, and saute vegetables until just tender. Combine the remainder of the ingredients with the vegetables, return the prawn meat and mix well.
  • 3
    Spoon mixture into lettuce cups and serve.

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