Seafood san choy bau

Seafood san choy bau

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

This is a dish you’d be more likely to find in any major city’s Chinatown restaurants rather than anything you’d hope to find on the Mainland, but we love it nonetheless. We love the crunch of water chestnuts, and eating the fresh ones during a Chinese summer is a wonderful revelation. The tinned ones are a perfectly fine substitute.

Ingredients

Quantity Ingredient
6 small dried shiitake mushrooms
2 tablespoons pine nuts
1 egg white, beaten
2 teaspoons cornflour
600g raw king prawns, peeled, cleaned and chopped
350g skinless ocean trout fillet, pin bones removed, chopped
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons shaoxing rice wine
2 teaspoons ginger, finely shredded
2 garlic cloves, crushed
225g water chestnuts, drained and finely chopped
3 spring onions, finely shredded
1 teaspoon sesame oil
2 tablespoons vegetable oil
coriander leaves, to garnish (optional)
iceberg lettuce leaves, thick ribs removed, to serve

Method

  1. Put the dried mushrooms in a small heatproof bowl, cover with boiling water and soak for 30 minutes, or until softened. Drain, reserving 2 tablespoons of the soaking liquid. Finely chop the mushrooms.
  2. While the mushrooms are soaking, toast the pine nuts in a small, heavy-based frying pan over a medium– low heat, shaking the pan often, for 2–3 minutes, or until lightly golden, taking care as they can burn easily. Transfer to a plate to cool.
  3. Put the egg white, cornflour, prawn meat and fish in a bowl and mix with a fork to combine well. Add the soy sauce, oyster sauce and rice wine and stir to combine. Put the mushrooms in a bowl with the ginger, garlic, water chestnuts, spring onions and sesame oil and toss to combine.
  4. Heat a wok over a high heat, add the vegetable oil, then the mushroom mixture and stir-fry for 3 minutes, or until the mixture is fragrant and the spring onions have just started to soften. Add the fish mixture and cook, stirring often, for about 3 minutes, or until the prawns and fish are just cooked through. Add a little of the reserved mushroom liquid if the mixture is too dry.
  5. Place the fish mixture on a warmed platter and sprinkle with the pine nuts and coriander, if using. Each guest takes a lettuce leaf, fills it with the fish mixture, then wraps it up in the leaf to eat. Serve with steamed rice on the side.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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