Prawn San Choy Bau

Serves 6 as a snack

25 Minutes Easy


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.