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How to make Witlof, pork & prawn san choy bow

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

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
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1/3 cup chopped fresh coriander
  • 12 green prawns, peeled leaving tails intact
  • 1 witlof, base trimmed, leaves separated

Method

  • 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.
  • 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.
  • 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.
  • Step 4 Divide the mince mixture among witlof leaves. Top with prawns to serve.