San Choy Bao

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SERVES FOUR
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES

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Ingredients

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FOR THE SAN CHOY BAO

1 TRAY PORK MINCE

2 GARLIC CLOVES, MINCED

1 KNOB GINGER, GRATED

1 FRESH RED CHILI, DESEEDED & FINELY CHOPPED

3 STALKS SPRING ONION, FINELY CHOPPED

4 MUSHROOM CUPS, DICED

1 SMALL RED CAPSICUM, DICED

1 CARROT, GRATED

1 CAN OF CORNS, STRAINED & RINSED

1/2 PACKET RICE VERMICELLI NOODLES, COOKED & STRAINED

2 TSP SESAME OIL

1 TBSP TAMARI

1 TBSP OYSTER SAUCE

1 TBSP KECAP MANIS

JUICE OF 1 LIME

SALT & PEPPER, TO TASTE

TO SERVE

1/2 HEAD COS LETTUCE, LEAVES PULLED FOR SERVING

FRESH CORIANDER, FOR SERVING

FRESH LIME WEDGES, FOR SERVING

FRIED SHALLOTS, TO GARNISH

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Utensils

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GARLIC MINCER

SHARP KNIVES

LARGE FRY PAN

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Method

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1. PRE-PEARE ALL SAN CHOY BAO INGREDIENTS ON A LARGE CHOPPING BOARD & COOK VERMICELLI NOODLES TO PACKET INSTRUCTIONS OR FOR 3-4 MINUTES IN BOILING WATER. STRAIN & SET ASIDE

2. HEAT THE SESAME OIL IN FRY PAN, ADDING GARLIC, CHILLI & GINGER. COOK FOR 2-3 MINUTES OR UNTIL FRAGRANT

3. ADD PORK MINCE, BREAKING IT DOWN WITH A WOODEN SPOON. COOK FOR 4 MINS OR UNTIL IT BEGINS TO BROWN

4. ADD VEG ELEMENTS, SEASONING WITH SALT & PEPPER AND THE JUICE OF THE LIME

5. ADD THE SAUCES & MIX THOROUGHLY. COOK FOR ANOTHER 3-4 MINUTES

6. ADD THE NOODLES IN BATCHES TO ENSURE IT IS SPREAD EVENLY THROUGHOUT THE MIX

7. SCOOP INTO COS LETTUCE LEAVES & TOP WITH FRESH CORIANDER, FRIED SHALLOTS & LIME JUICE - ENJOY !

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