0:10

To Prep

0:15

To Cook

11

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(2 Members)

Witlof, pork & prawn san choy bow

Ingredients
    • Method
    • Notes
    1. Step 1

      Spray a large non-stick frying pan lightly with olive oil spray. Heat over medium-high heat. Add the garlic, ginger and shallot, and stir-fry for 30 seconds or until aromatic.

    2. Step 2

      Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 6 minutes or until the mince changes colour. Stir in the oyster sauce, soy sauce and lime juice. Cook for 2 minutes. Remove from heat. Stir in the coriander. Transfer to a bowl and cover with foil to keep warm.

    3. Step 3

      Wipe the pan clean and spray lightly with olive oil spray. Heat over medium-high heat. Add half the prawns and cook for 2 minutes each side or until the prawns curl and change colour. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining prawns.

    4. Step 4

      Divide the mince mixture among witlof leaves. Top with prawns to serve.

    You can prepare the mince mixture, without adding coriander, up to 8 hours ahead. Store in an airtight container in the fridge.

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