Name: Prawn san choy bow
Prep time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 8 wonton wrappers; cooking oil spray; 2 tablespoon peanut oil; 2 kilogram uncooked medium prawns, peeled, chopped coarsely (875g prawn meat); 2 clove garlic, crushed; 2 tablespoon oyster sauce; 1 tablespoon soy sauce; 2 large fresh red chillies, sliced; 1/2 cup drained water chestnuts; 16 small butter lettuce leaves; 1/3 cup chopped garlic chives; coriander leaves, for serving; lime wedges, for serving

Ingredients

8 wonton wrappers

cooking oil spray

2 tablespoon peanut oil

2 kilogram uncooked medium prawns, peeled, chopped coarsely (875g prawn meat)

2 clove garlic, crushed

2 tablespoon oyster sauce

1 tablespoon soy sauce

2 large fresh red chillies, sliced

1/2 cup drained water chestnuts

16 small butter lettuce leaves

1/3 cup chopped garlic chives

coriander leaves, for serving

lime wedges, for serving

Method

1.Preheat the oven to 180°C (160°C fan-forced).

2.Lightly spray both sides of wrappers with oil; place in a single layer on a baking tray. Bake for about 5 minutes or until browned lightly and crisp, turning over halfway through cooking. Cool and break into pieces. Store in an airtight container.

3.Heat a little of the peanut oil in a wok; stir-fry the combined prawns and garlic, in small batches, using more oil as necessary, until prawn meat changes colour and is cooked through. Remove from wok.

4.Return prawns to wok and stir in sauces, chilli and water chestnuts; stir-fry until combined. Remove from heat.

5.Arrange lettuce leaves on serving plate. Divide prawn mixture among leaves; sprinkle with chives and wonton pieces. Serve with coriander and lime.