Easy prawn and avocado san choy bao
This delicious, Chinese inspired dish infuses avocado and prawns with citrus, chilli and fresh herbs. If that doesn’t sound enticing enough, the ease and speed in which you can make it will surely seal the deal.
500g prawns, shelled and deveined, roughly chopped
2 tsp sesame oil
1 cm knob of ginger, finely grated
2 garlic cloves, finely crushed
2 tbsp soy sauce
1 large red chilli, seeds removed and finely chopped
½ bunch of coriander, washed and finely chopped, including the stems
½ bunch mint, chopped
1 avocado, pip removed, diced
4 tbsp raw cashew, roughly chopped
1 lime, cut into wedges
8 iceberg lettuce leaves, as cups
- Marinate the prawns in a bowl with sesame oil, soy, garlic, ginger and chilli. In a large pan, cook the prawns for about 5 minutes. Leave to cool.
- Once cooled, roughly chop them and place in a large bowl with the avocado, coriander and mint, and mix through.
- Serve in a lettuce cup with a couple of spoonfuls of the prawn mixture topped with the chopped cashews and a squeeze of lime.
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