Witlof, pork & prawn san choy bow

Crisp witlof leaves give a sophisticated twist replacing iceberg lettuce in these low-fat pork and prawn filled cups.

Recipe «Witlof, pork & prawn san choy bow» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp fresh lime juice , 1/3 cup chopped fresh coriander, 12 green prawns, peeled leaving tails intact, 1 witlof, base trimmed, leaves separated.

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

Instructions

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