San Choy Bau

San Choy Bau

SM
Poultry, Gluten Free

Quick and easy mid week meal that keeps everyone in the family happy. So fresh, light and crunchy. This recipe makes extra (depending on the size of your family) to pack for a delicious lunch.

Serves 6

Ready in 20mins

Ingredients

Salad

  • Juice of 1 lime

  • 1 tbsp fish sauce

  • 1 tbsp peanut oil

  • 1 tsp brown sugar

  • 2 lemongrass stalks, finely chopped (or lemongrass paste available in the herbs section of the supermarket)

  • 1 long red chili

  • 2 cloves fresh garlic, crushed

  • 1 red onion, diced

  • 600g lean chicken or pork mince

  • 1/2 cup coriander leaves (optional for those who hate it!)

  • 1/2 cup fresh mint leaves

  • 1 Lebanese cucumber, peeled into ribbons

  • 1 cup bean sprouts for topping

  • 1 iceberg lettuce

  • Additional lime and chopped peanuts for serving

Step by Step Instructions

Step 1

Rinse lettuce and gently break away each leaf to keep as intact “shells”. Combine lime juice, fish sauce, peanut oil and brown sugar in a small bowl, stir to dissolve sugar.

Step 2

In a wok on medium heat, stir-fry lemongrass, chili and garlic for 1 minute until fragrant. Add red onion and cook until transparent.

Step 3

Add chicken (or pork) mince and cook until brown. Break up lumps as you toss the mince in the wok.

Step 4

Toss through sauce mix until heated through. Remove from heat and mix in coriander and mint.

Step 5

Serve mince mix in lettuce cups, topped with cucumber ribbons, bean sprouts, a squeeze of lime juice and a small sprinkle of chopped peanuts.

This is best eaten with your hands, so keep some paper towel handy as this can get quite messy!!

For gluten free, ensure you check your fish sauce label

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