Sweet and Sour Prawns San Choy Bau
Recipe: #29341
April 12, 2018
Categories: Shrimp, Onions, Peppers, Wok/Stir-Fry, Gluten-Free, Low Fat, No Eggs, Non-Dairy, more
"From one of our national supermarkets and a free in store recipe card."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (405.6 g)
- Calories 454.7
- Total Fat - 7.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 243.5 mg
- Sodium - 1711.5 mg
- Total Carbohydrate - 60 g
- Dietary Fiber - 3.9 g
- Sugars - 1.9 g
- Protein - 34.3 g
- Calcium - 150.9 mg
- Iron - 2.3 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat 1 teaspoon of the oil in a large deep frying pan or wok over medium-high heat and add half the prawns and stir-fry for 2 to 3 minutes or until just cooked through and then transfer to a place and cover to keep warm and then repeat with 1 teaspoon of the remaining oil and the remaining prawns.
Step 2
Heat remaining (1/2 tablespoon) in the pan or wok and add capsicum and beans and stir-fry for 2 to 3 minutes or until tender and crisp and then return the prawns to the pan or wok nd add sweet and sour sauce and stir-fry until well combined and the sauce is heated through and then remove from the heat.
Step 3
Heat the rice following packet directions.
Step 4
Divide the lettuce leaves among serving plates and then divide the rice among the lettuce leaves and top with the stir-fry and sprinkle with the shallots.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose medium-sized green prawns for the best flavor and texture.
- Try to select red capsicums that are firm and have a bright color.
- Instead of shrimp, use chicken for a more budget-friendly option. The benefit of this substitution is that it is a much more affordable option for those on a budget, while still providing a delicious and flavorful dish.
- Instead of basmati rice, use brown rice for a healthier option. The benefit of this substitution is that it provides more nutritional value, such as additional fiber and protein, while still providing a delicious and flavorful dish.
Sweet and Sour Tofu San Choy Bau Heat 1 teaspoon of the oil in a large deep frying pan or wok over medium-high heat and add the tofu and stir-fry for 2 to 3 minutes or until lightly browned. Add the capsicum and beans and stir-fry for 2 to 3 minutes or until tender and crisp. Add the sweet and sour sauce and stir-fry until well combined and the sauce is heated through. Remove from the heat. Proceed with the remaining steps as directed in the original recipe.
Coconut Rice: This fragrant and flavorful dish is the perfect accompaniment to the Sweet and Sour Prawns San Choy Bau. The creamy coconut milk and nutty flavor of the rice will complement the sweet and sour flavors of the stir fry, creating an unforgettable meal!
Crispy Fried Tofu: This crispy fried tofu is a delicious vegan side dish that will bring a nice crunchy texture to the meal. The tofu is lightly fried in a batter, making it a great contrast to the creamy coconut rice and the sweet and sour prawns San Choy Bau. It will add a flavorful and healthy element to the meal.
FAQ
Q: How do I make the sweet and sour sauce?
A: To make the sweet and sour sauce for this recipe, you will need to use a store-bought jar of Kan Tong sweet and sour sauce. Simply add the sauce to the pan or wok with the other ingredients and stir-fry until everything is combined and the sauce is heated through.
Q: What vegetables can I use in this recipe?
A: This recipe calls for bell peppers, onion, and carrots. You can also add other vegetables of your choice, such as zucchini, mushrooms, or broccoli.
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Fun facts:
This Sweet and Sour Prawns San Choy Bau recipe is believed to have originated in China in the late 19th century. It was a popular dish among the Chinese immigrants who moved to Australia, and is now a mainstay of many Chinese-Australian restaurants.
The famous celebrity chef, Jamie Oliver, has a version of this dish on his website. He recommends using fresh prawns and adding fresh chilli and garlic to the stir-fry for a bit of extra kick.