There is nothing I crave more in summer than fresh seafood! And nothing says summer more than prawns being cooked, sprinkled with chilli to get those taste buds sizzling and washed down with a fruity cocktail! And that’s where my inspiration for these delicious Ginger and Chilli Prawn San Choy Bau came from. These little pockets of flavour are perfect for entertaining, as they are best served cold. So you know what that means, you can cook them way before your guests arrive and just assemble as needed! They are also great as a midweek dinner option or a lazy Sunday snack while sitting on the back deck watching the world go by. The Ginger People (http://gingerpeople.com.au/organic-pantry-essentials/organic-ginger-syrup.html) have really outdone themselves with this product, its well balanced and is perfect for both sweet and savory dishes! Best of all the ginger helps reduce heartburn for those of us who love spicy food, but then suffer the consequences when that dreaded heartburn rears its ugly head!
So next time your having friends over and you want to impress them with a no fuss meal or your looking for a quick healthy dinner option give these a go. I promise they will become a staple in your cooking repertoire!
1) Place prawns, The Ginger People Organic Ginger Syrup, coriander stalks, Birdseye chilli, spring onions (white part only), The Ginger People Minced Ginger, and marinade for 30 minutes.
2) Place vermicelli noodles in a heatproof bowl, cover with boiling water and let it steep for 5 minutes. Drain noodles and set aside to cool. Next drain prawns from the marinade and set both aside until needed.
3) Heat a wok over a high heat, when it begins to smoke add a third of the peanut oil and swirl around the wok. Working in batches carefully tumble a third of the prawns into the wok and stir-fry the prawns for 3-4 minutes or until they just turn opaque. Remove prawns from the work and repeat until all the prawns are cooked.
4) Once all the prawns are cooked return them to the wok and pour over the marinade. Cook for 1 minute making sure to constantly move the prawns so they get well coated in the sweet sticky ginger marinade. Remove from the heat and add half the coriander leaves then set aside to cool.
5) Now it’s time to assemble your San Choy Bau! Arrange the baby cos lettuce on a serving tray, top each lettuce leaf with vermicelli noodles, then a slice of water chestnut. Next divide the prawns evenly among the lettuce cups and garnish with peanuts coriander leaves, sliced chilli, spring onion and a wedge of lime. Lastly sprinkle over some salt flakes and serve!
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx