Shrimp Prawn San Choy Bau Recipes

SHRIMP (PRAWN) SAN CHOY BAU

Steps:

• Wash the lettuce and separate the leaves.
• Shake off any excess water and dry thoroughly on paper towels.
• Combine soy sauce, oyster sauce and lime juice in a small bowl.
• Set aside until needed.
• If the shrimp are large, cut into smaller pieces.
• Heat a wok over high heat, add the vegetable and sesame oils and swirl to coat the side of the wok.
• Add spring onion, garlic and ginger and cook for 30 seconds.
• Add the shrimp meat, water chestnuts and chilli, season with salt and freshly ground black pepper and continue to stir-fry for 2 more minutes.
• Add the rice, sprouts and cilantro and stir until combined.
• Pour in the set-aside stir-fry sauce, toss briefly, then remove the wok from the heat.
• Transfer the mixture to a serving bowl.
• Place the dry lettuce cups on a plate.
• Either fill the lettuce cups with the mixture yourself, or allow your guests to do so at the table.
• Serve with hoisin sauce, to be drizzled over the top.

SIMPLE SAN CHOY BAU

Steps:

• Heat the oil in a wok or frying pan. Add chicken and garlic and stir-fry for 3-4 minutes, making sure to use a wooden spoon to break up any lumpy bits that form.
• Reduce the heat and drain any excess liquid, then add all of the remaining ingredients except the lettuce leaves.
• Trim the lettuce leaves to form a cup shape and divide the chicken mixture among them. Top with additional oyster sauce, to taste, if desired, and serve hot (with rice or, ideally, sesame noodles).

SAN CHOY BAU

Steps:

• Soak the mushrooms in hot water for 20 minutes. Drain and finely chop, discardint the hard stem.
• Heat half the oil in a wok and stir-fry the pork, chicken, garlic and ginger until the meat changes color, breaking up the lumps. Add the cerlery, beans, red pepper and cook for 3 minutes. Add the water chestnuts, oyster, soy sauce, sugar, and salt and pepper.
• To serve, tear the lettuce into cups and place heaped tablespoon of the filling into each cup. Roll up and eat with your fingers.