It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
Sang Choy Bow
These fresh, crunchy lettuce cups fulled with spiced chicken and pork make a great light summer dish. Everyone in my family loves rolling their own.
Recipe and image from Homemade: simply delicious food by Anna Gare, published by Fremantle Press. Photographer Robert Frith.
- 3 tablespoons peanut oil
- 3 Asian shallots, peeled and finely chopped
- 3 teaspoons finely chopped ginger
- 3 teaspoons finely chopped garlic
- 2 teaspoons finely chopped red chilli
- 250 g lean chicken mince
- 250 g pork mince
- 100 g water chestnuts, drained and chopped
- 1 1⁄2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1⁄4 cup lime juice (2 limes)
- 2 teaspoons palm sugar
- 50 g snow peas, cut into julienne strips
- 50 g carrots, cut into julienne strips
- 1⁄2 cup mint leaves, shredded
- 1 cup coriander leaves
- 10 basil leaves, shredded
- 1 cup bean shoots
- sesame seeds, toasted
- 8–10 crisp iceberg lettuce leaves (as whole as possible), washed
Heat the peanut oil in a wok, on a gentle heat. Add the shallots, ginger, garlic and chilli and gently sauté them for a few minutes, until softened.
Add the chicken and pork mince and sauté for about 5 minutes, stirring continuously for even cooking.
Add the water chestnuts, fish sauce, soy sauce, lime juice and palm sugar, and cook for about 2 more minutes. The meat should have cooked through by now and absorbed all the flavours. Taste the mix for a balance of sweet, sour and salt, and adjust if needed.
Add the snow peas and carrots and cook for 1 minute and toss in the herbs, bean shoots and sesame seeds just before serving.
Serve the sang choy bow warm on a platter, with the lettuce on the side separately.