Prawn Choy Bow
Ingredients
- 20 large green prawns, peeled and deveined
- 1 Tbsp finely grated ginger
- 1 tsp Chinese five spice
- 1 Tbsp olive oil
- 227g can sliced water chestnuts, drained
- 2 Tbsp oyster sauce
- 1 butter lettuce, leaves separated washed and dried
- 1 small red capsicum, deseeded and finely chopped
- 1 carrot, peeled and shredded
- 100g green beans, trimmed, thinly sliced lengthways
- 2 spring onions, thinly sliced diagonally
- Small handful coriander leaves
Method
1. Combine the prawns, ginger and five spice in a large bowl.
2. Heat the oil in a wok or large frying pan over high heat. Add half the prawns and stir-fry for 2 – 3 minutes or until the prawns curl and change colour. Transfer to a plate. Repeat with the remaining prawns.
3. Add the water chestnuts to the wok or pan and stir-fry for 2 minutess or until golden. Return the prawns to the wok or pan with the oyster sauce and 1 tbs of water. Stir-fry for 1 minute or until the prawns are cooked through.
4. Arrange the lettuce leaves on a large serving platter. Top with the capsicum, carrot, beans, spring onion and prawn mixture.
5. Sprinkle with the coriander sprigs to serve.