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Prawns: Sang Choy Bow

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With compliments of Simon Wong of Wah Hing Restaurant, Adelaide

 

You Need: (Serves 4)

  • 100g uncooked prawn meat, diced small
  • 100g chicken mince
  • 60g Chinese-style lup chong (Chinese sausage), diced small
  • 2 teaspoons peanut oil
  • dash of sesame oil
  • 1/2 teaspoon ginger, crushed
  • 1/2 teaspoon garlic, crushed
  • 60g each of onion, Chinese mushrooms and snowpeas, finely diced
  • 90g each of carrot and celery, finely dice
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • pinch of pepper
  • 1 teaspoon soy sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons cooking rice wine (also known as cooking sake)
  • 4 large crisp, washed iceberg lettuce leaves for serving

Dipping Sauce

  • 3 tablespoons hoisin sauce
  • 3 tablespoons bean sauce
  • 3 tablespoons water
  • 1.5 tablespoons sugar

 

Method:

Heat the dipping sauce ingredients in a small pan until dissolved. Remove from heat and set aside.

Heat both oils in wok. Fry ginger, onion and garlic. Add chicken, stir and when half cooked, add the prawn meat. Cook for 2 minutes and add carrot and celery. Toss well and when the vegetables look nearly coked, add the remaining ingredients- except the rice wine. Continue to toss well so all is combined and cooked. Just before finishing, add the rice wine and toss again.

Allocate the mixture evenly between the lettuce leaves. Serve with the dipping sauce.