Pork & prawn san choy bow
(This recipe serves four and was kindly provided by Josh Catalano, of Catalano’s Seafood.)
Lightly oil a non-stick frying pan and place on medium-high heat. Add the garlic and spring onions and stir-fry for 30 seconds or until aromatic.
Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until the mince changes colour. Stir in the oyster sauce, soy sauce and lime juice. Cook for 2 minutes. Remove from heat.
Stir in the coriander. Transfer to a bowl and cover with foil to keep warm.
Wipe the pan clean, lightly oil and place over medium-high heat. Add the prawns and cook for 3-4 minutes or until cooked and change colour. Add the prawns to the pork mix, then the bean sprouts and fold through the mixture.
Divide the prawn and pork mixture among lettuce leaves, and garnish with the peanuts.