San Choi Bow Prawns and Pork

Servings
3-4 people
Prep
15 m
Cook
5 m

Recipe By: Chef Ha Nguyen

One of my favourite entree at Chinese restaurants with iceberg wraps made with pork or chicken or prawns, loads of hidden crunchy vegetables in a tasty savoury brown sauce, bundled up in fresh lettuce. Fast to make, incredibly versatile to make it vegan, San Choy Bow is a healthy choice in Chinese foods.

Ingredients

150 g chicken thigh, finely diced
100 g prawns, finely diced
. . 1cm piece ginger, minced; 1 garlic clove, minced; ¼ large carrot diced; 2-3 water chestnuts diced; 4-5 baby king oyster mushrooms; optional 1-2 shiitake mushrooms diced (optional) Sliced spring onions or coriander to serve Iceberg lettuce leaves for serving
. . 1tsp dark soy, 1tsp light soy, 1tsp oyster sauce, 1tsp rice wine, Pinch sugar, Corn flour slurry if needed

Directions

1

Mix cornflour with 1 tbsp water until lump free. Then add soy light soy, dark soy, oyster sauce, sesame oil, cooking wine and mix.
2

Heat oil in a wok or large skillet over high heat then fry garlic and ginger and onion till they are soft.
3

Add pork and prawn cook for 2 minute until it they cook.
4

Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.
5

Add Sauce and cook for 2 minutes or until it thickens and glossy, coating the filling. Transfer the mixture into serving bowl. Lay out iceberg leaves, peanuts and spring onion on the side.
6

To serve, spoon some mixture into a iceberg leaf. Top with peanuts and spring onion.