Prawn san choy bow
Crispy lettuce cups filled with juicy prawns and fresh-tasting greens? Yes, please! Ready in just 20 minutes, this is a summery dish you’ll want to make again and again.
Serves
4
Prep
10m
Cooking
10m
Ingredients
- 500g Coles Raw Australian Peeled Prawns, deveined
- 2 tsp finely grated ginger
- 1 tsp Chinese five spice
- 1 tbs vegetable oil
- 227g can sliced water chestnuts, drained, thinly sliced
- 2 tbs oyster sauce
- 2 baby cos lettuce, leaves separated
- 1 small red capsicum, seeded, finely chopped
- 1 carrot, peeled, cut into matchsticks
- 100g green beans, trimmed, thinly sliced lengthways
- 2 spring onions, thinly sliced diagonally
- 1/4 cup coriander sprigs
Method
STEP 1
Combine the prawns, ginger and five spice in a large glass or ceramic bowl.
STEP 2
Heat the oil in a wok or large frying pan over high heat. Add half the prawns and stir-fry for 2-3 mins or until the prawns curl and change colour. Transfer to a plate. Repeat with the remaining prawns.
STEP 3
Add the water chestnut to the wok or pan and stir-fry for 2 mins or until golden. Return the prawns to the wok or pan with the oyster sauce and 1 tbs of water. Stir-fry for 1 min or until the prawns are cooked through.
STEP 4
Arrange the lettuce leaves on a large serving platter. Top with the capsicum, carrot, beans, spring onion and prawn mixture. Season. Sprinkle with the coriander sprigs to serve.
Serve with lime wedges.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
