A version of San Choy Bau... slightly hybrid version as I’ve added prawns with the pork mince in this recipe. However, it proves you can get creative and still achieve great taste and flavour! For this recipe you will need to firstly in a wok stir fry a generous spoonful of minced ginger and garlic with spring onions and minced lemongrass in coconut oil. Add minced pork (or minced chicken or turkey) to the wok until well browned and add in chopped red pepper, water chestnuts (one time drained and chopped is a good amount here). Mix well and add a tablespoon of tamari soy, tablespoon of fish sauce, tablespoon of toasted sesame seeds- stir well. Now, it’s entirely up to you if you wish to add the prawns into the dish- if you do I recommend cooking them quickly in a separate pan with some coconut oil and a squeeze of lime juice, and add them to the mince wok. Serve in iceberg lettuce cups with grated carrot and chopped cucumber and spring onions. For the dipping sauce: Tsp minced garlic Chopped red chilli (or chilli paste) 2 tbsp tamari soy 1tbsp fish sauce 1tsp rice wine vinegar 1 large spoonful of crunchy peanut butter Handful of finely chopped coriander Stir well (or put it all in a jar and shake it like a Polaroid picture!) Enjoy! #easylockdownmeals #thailettucecups #thaifoodideas #healthythaiideas #sanchoybau #porkandprawns #shrimparenotjustforbbq #peanutsauce https://www.instagram.com/p/CAKzgxDg1aw/?igshid=r3rdb86697k1
