Prawn Sang Choy Bow Recipes

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

SHRIMP (PRAWN) SAN CHOY BAU

Shrimp (Prawn) San Choy Bau image

Russell cooked this for my birthday dinner last night-along with Tom Yum Soup. We managed to eat a whole recipe between the two of us. What a feast! I'm sure it would feed 4-6 with another dish, or as an appetiser in a Chinese meal.

Provided by JustJanS

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 iceberg lettuce
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons lime juice
500 g raw shrimp (prawn)
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 green onions, finely chopped
2 cloves garlic, crushed
1 piece fresh ginger, grated (1x2cm)
120 g drained water chestnuts, chopped
1 tablespoon chopped fresh red chile
salt & freshly ground black pepper
1 cup cold cooked white rice
1 cup bean sprouts, tailed
1/2 cup chopped fresh cilantro
1/4 cup hoisin sauce

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.

Nutrition Facts : Calories 341.2, Fat 7.7, SaturatedFat 1.2, Cholesterol 190.5, Sodium 1213.9, Carbohydrate 37.5, Fiber 4, Sugar 9.8, Protein 30.8

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