Prawn San Choy Bau
Serves 6 as a snack
1 ½ tbsp Azalea Grapeseed Oil
½ brown onion, finely diced
2 tsp ginger, finely chopped
2 garlic cloves, crushed
1 birds-eye chilli, finely chopped
500g green prawn meat, finely chopped
5 tbsp brown sugar
2 tbsp fish sauce
Iceberg lettuce leaves, to serve
Sliced spring onion, coriander leaves, chilli and crushed peanuts, to serve
Heat grapeseed oil in a large frypan over high heat.
Add the onion, ginger, garlic and chilli and cook for 2 minutes.
Add the prawn mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the prawns begin to caramelise (5-6 mins).
Arrange lettuce leaves on a serving platter. Spoon the prawn mixture into the leaves, sprinkle with spring onion, coriander, chilli and crushed peanuts to serve.