This Sugarcane Prawn Lettuce Wraps recipe will tickle everyone’s taste buds. It’s a modern take on the old family favourite, San Choy Bow. This meal provides omega 3 for growing brains and serves up tasty veggies that are fun to eat.
- 1 can sugarcane stems
- 500g South Australian prawns (peeled, deveined, and rinsed)
- 100g South Australian flathead fillets deboned (can be substituted with any white soft fish)
- 4-6 garlic cloves peeled
- 20g ginger
- 1 Tbs lemongrass chopped finely
- 1 long red chilli roughly chopped (optional)
- 1 Tbs sesame oil
- 1 tsp white pepper
- 2 Tbs fish sauce
- 1 bunch coriander
- 1 Tbs honey
- 1 iceberg lettuce
- 1 Tbs vegetable oil
- 1 bunch mint
- 2 carrots julienned
- 500g bean shoots
- Hoi Sin dipping sauce
- Drain sugarcane stems.
- Quarter the sugar cane stems length ways so you have 15cm long pieces.
- Using a food processor blitz the garlic, ginger, chilli and lemongrass until finely minced.
- Add prawns and fish to the food processor and blitz until smooth.
- Put in sesame oil, white pepper, fish sauce, honey and half a bunch of roughly chopped coriander to the food processor. Blitz until the mix is combined into a fluffy paste.
- Wrap a 1cm layer of paste around 80 percent of the sugarcane sticks, leaving approximately 3cm on one end as a handle.
- Remove the core from the lettuce and gently separate leaves.
- Cook the prawn sticks on medium heat on a BBQ or lightly oiled fry pan for approximately 3 minutes each side. Check the prawn meat is cooked through.
- Slice the prawn meat off the sugar cane sticks.
- Serve sugarcane prawn meat with lettuce, remaining coriander, mint, bean shoots, julienned carrots, and Hoi Sin dipping sauce.
- The prawn meat can also be eaten with cold roll wrappers and vermicelli rice noodles.
- Sugarcane stems are available from most Asian grocery stores. If you can’t find them, you can use lemongrass stalks instead.