San Choy Bow

Skill level:

 Medium 1-2 hour

San Choy Bow

Filling:
3 tablespoons peanut oil
1 teaspoon fresh ginger, finely chopped
1 teaspoon garlic, finely chopped
½ a brown onion, finely diced
1 shallot, finely sliced
100g stringless beans, sliced
300g Melaleuka Farm beef mince
150g raw prawn flesh, chopped roughly
½ a carrot, finely diced
1 red chilli, finely chopped
1 teaspoon black pepper, finely cracked
100g water chestnuts, chopped

Sauce:
1 ¼ teaspoons cornflour
3 tablespoons water
1 ½ tablespoons soy sauce
1 teaspoon abc dark soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
2 tablespoons chinese cooking wine
1 teaspoon sugar

To Serve:
16 - 20 small cos lettuce leaves, washed and chilled
Crispy shallots
Finely sliced spring onions
Chopped chilli
Bean shoots
Coriander
Lime wedges

Method:
Mix cornflour with 1 tbsp water until lump free. Then add remaining sauce ingredients and mix.
Heat oil in a wok over high heat. Add garlic and ginger, give it a quick stir then add onion, shallots and green beans and cook for 1 minute.
Add beef, chopped prawn flesh
Add the carrot, chestnuts, chilli, pepper & cook for 2 mins until the carrot is softened and beef is cooked through.
Add Sauce and cook for 1 ½ minutes or until it thickens & is glossy, stir through the filling.
To serve, spoon some filling into a lettuce leaf, and top with spring onions, coriander, chilli, bean shoots, crispy shallots and garnish with lime wedges.