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Witlof, pork & prawn san choy bow
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate pork and prawn cups with chic witlof leaves instead of iceberg lettuce for a classy and low-fat dish.
Ingredients:
  • Olive oil spray
  • 2 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely grated
  • 2 shallots, ends trimmed, thinly sliced
  • 450g lean pork mince
  • 24.40 gm oyster sauce
  • 21.00 gm soy sauce
  • 21.00 gm fresh lime juice
  • 82.50 ml chopped fresh coriander
  • 12 green prawns, peeled leaving tails intact
  • 1 witlof, base trimmed, leaves separated
Instructions:
  • Lightly coat a large non-stick frying pan with olive oil spray and heat over medium-high heat. Add the garlic, ginger, and shallot, stir-frying for 30 seconds until aromatic.
  • In a skillet over medium heat, cook the mince while breaking up any lumps with a wooden spoon, until it changes color, about 6 minutes. Add oyster sauce, soy sauce, and lime juice, then cook for an additional 2 minutes. Remove from heat and stir in coriander. Transfer to a bowl, cover with foil to keep warm.
  • Clean the pan and give it a quick spritz of olive oil spray. Heat over medium-high heat. Cook half of the prawns for 2 minutes on each side until they curl and change color. Transfer to a plate, cover with foil to keep warm, and then repeat with the remaining prawns.
  • Spoon the mince mixture onto the witlof leaves and garnish with prawns. Enjoy!

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