Prawn, kimchi and chilli fried rice san choy bow
serves
4
Prawn, kimchi and chilli fried rice san choy bow
This easy san choy bow contains epic Asian flavours.
Ingredients (14)
- 1 cup coriander leaves, plus extra to serve
- Juice of 1 lime
- 2 tbs rice vinegar
- 1 tsp caster sugar
- ¼ cup (35g) salted peanuts, chopped
- 1 tbs rice bran oil
- 3 (90g) lap cheong (Chinese sausage – from Asian food shops), thinly sliced
- 3 garlic cloves, finely chopped
- 3cm (15g) piece ginger, finely grated
- 16 (530g) medium uncooked prawns, peeled, deveined, halved
- 2 tbs chilli bean paste (chilli paste with soybean oil – from Asian food shops)
- 500g cooked brown rice
- 1 cup (190g) chopped kimchi
- 12 butter lettuce leaves
Method
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1.Place the coriander, lime juice, rice vinegar and sugar in a small food processor and whiz until the coriander is finely chopped. Transfer to a bowl and stir in the chopped peanuts. Set aside.
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2.Place the oil and Chinese sausage in a large non-stick frying pan or wok over medium-high heat and cook for 3 minutes or until browned. Add garlic, ginger and prawns and cook for a further 2 minutes or until prawns change colour. Add the chilli bean paste and cook for 1-2 minutes until fragrant. Add the rice and kimchi and stir-fry for 3-4 minutes until the rice is heated through.
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3.Place the rice mixture in the lettuce leaves and top with coriander and peanut relish to serve.
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