PRAWN SANG CHOY BAO

PREP + COOK TIME 50 MINUTES SERVES 8 AS PART OF A BANQUET

½ cup (125ml) peanut oil

8 wonton wrappers

2kg uncooked medium prawns, shelled, deveined, chopped coarsely

2 cloves garlic, crushed

2 fresh long red chillies, sliced thinly ½ cup (100g) drained sliced

water chestnuts

2 tablespoons oyster sauce 1 tablespoon soy sauce

16 small butter lettuce leaves

1/3 cup finely chopped fresh

garlic chives

½ cup loosely packed fresh

coriander leaves

1 medium lime, cut into wedges

1 Heat the oil in a wok over medium-high heat. Fry wonton wrappers, one at a time, for 30 seconds or until browned lightly. Remove from wok; drain on paper towel, cool.

2 Pour off all but 2 tablespoons of the oil in wok. Heat oil over medium-high heat; stir-fry combined prawn and garlic, in batches, for 2 minutes or until prawn meat is just cooked through. Remove from wok.

3 Add chilli and water chestnuts to wok; stir-fry for 30 seconds or until chilli is soft. Return prawn mixture to wok with sauces; stir-fry for 2 minutes or until combined. Remove from heat.

4 Place lettuce leaves on plates. Divide prawn mixture between leaves; scatter with chives and broken wonton pieces. Sprinkle with coriander. Serve with lime wedges.