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.

4

10m

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

Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
No added sugar
Yeast-free

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.