Crisp to the bite, boat-shaped witlof leaves make ideal cases for tasty fillings. Try this twist on san choy bau for a gourmet party starter.
- Heat the oil in a non-stick frying pan over medium-high heat. Cook mince, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the prawn and cook, stirring, for 2 minutes or until the prawn is just cooked through.
- Stir in sugar, fish sauce, soy sauce and chilli paste. Cook, stirring, for 2 minutes or until combined. Stir in the lime juice and coriander.
- Divide the pork and prawn mixture among the witlof leaves. Top with coriander sprigs.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set