Prawn Sang Choy Bow Recipes

SANG CHOY BOW

Sang Choy Bow image

Our whole family loves this recipe, taken from the CSIRO Total Wellbeing Diet book. I usually add a bit more chilli, either while cooking or later depending on whether or not the kids are eating it.

Provided by Jacqui from Oz

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 head iceberg lettuce
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cornflour
1/2 small red chile, finely sliced
1 egg, beaten
2 tablespoons olive oil
2 garlic cloves, finely sliced
2 cm gingerroot, julienne (1 piece)
400 g ground lean pork
6 water chestnuts, finely chopped
50 g dried rice noodles, soaked in hot water then chopped
hoisin sauce
4 spring onions, finely sliced

Steps:

Cut whole leaves from the lettuce head to form cups (trim if needed).
In a bowl, mix together oyster sauce, soy sauce, sesame oil, cornflour, chilli and egg - set aside.
Heat oil in large frying pan over high heat, add ginger and garlic and cook for 1 minute. Add pork and cook, stirring to break up any clumps, until brown and cooked. Drain off any liquid.
Return pan to heat and add water chestnuts and noodles and cook for 4 minutes. Stir in the oyster sauce mixture and cook for 10 minutes or until sauce has thickened. (this is where I usually taste and add more chilli and any of the sauces you think it might need) Leave the mixture to cool slightly.
Put pork mix in middle of table, along with spring onion and hoisin sauce and let everyone help themselves to fill their lettuce leaf cups. Delicious but slightly messy and fun!

Nutrition Facts : Calories 451.6, Fat 30.7, SaturatedFat 9.4, Cholesterol 118.6, Sodium 612.7, Carbohydrate 22.5, Fiber 2.9, Sugar 4.1, Protein 21.5

PRAWN SANG CHOY BOW

Prawn Sang Choy Bow image

This is a seafood version of the popular Chinese appetizer of minced pork and vegetables wrapped in lettuce leaves. I also do a vegetarian version which I will post when I find that recipe.

Provided by Wendys Kitchen

Categories Chinese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

750 g prawns, chopped
1 teaspoon sesame oil
1 tablespoon olive oil
2 tablespoons chopped spring onions (green onions)
2 garlic cloves, peeled and chopped
2 cm ginger, peeled and grated
115 g water chestnuts, chopped
1 teaspoon chopped red chili pepper
1/2 teaspoon coriander root, chopped
2 tablespoons coriander leaves, chopped
salt and pepper
1/2 lime, juice of
6 leaves iceberg lettuce, shaped into cups

Steps:

Heat sesame and olive oil in wok over medium heat.
Add spring onions, garlic and ginger and cook 1 minute.
Turn heat to high and add prawn meat, water chestnuts, chile, coriander root, coriander leaves and black pepper and stir-fry 3 minutes.
Remove from heat, season to taste and add lime juice.
To serve: with a slotted spoon scoop mixture into lettuce-leaf cups and serve.

Nutrition Facts : Calories 138.2, Fat 4.3, SaturatedFat 0.6, Cholesterol 157.5, Sodium 711.6, Carbohydrate 6.8, Fiber 0.8, Sugar 1.2, Protein 17.5

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