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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Ingredients
- 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
Method
- 1In 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.
- 2Return 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.
- 3Spoon mixture into lettuce cups and serve.