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Sang Choi Bao

Recipe by Neil Perry from Neil Perry Rockpool Sessions

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Neil's assistant Sarah makes Sang Choi Bao, one of the first dish's Neil taught Sarah how to make. Cooked over a very hot wok, the Chinese belief is the good energy from the wok is passed into the food, nurturing the body and spirit.

Serves 4

Ingredients

vegetable oil for frying
100 g diced blue eye fillet
100 g diced green prawns
2 Whole dried shiitake mushrooms soaked overnight in water, stem removed and sliced
1 handful salted radish sliced
1 small handful Mustard greens, sliced
½ Spanish Onion sliced
1 large tablespoon roughly pounded Garlic
1 large tablespoon roughly pounded Ginger
1 Splash Shoaxing wine (Chinese cooking wine)
1 tablespoon Oyster sauce
1 tablespoon Palm Sugar
½ cup bean sprout
½ cup Cucumber julienne
½ cup carrot julienne
Sesame Oil
iceberg lettuce chiffonade to serve

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Method

Heat the oil in a wok.
Add the blue eye and prawns and toss well over a high heat.
Add the shiitakes, salted radish, mustard greens, onion and pounded garlic and ginger.
Stir- fry until the prawns change colour then deglaze with the shaoxing.
Add oyster sauce and palm sugar to taste.
Remove the wok from the heat and add the sprouts, cucumber and carrot.
Toss well.
Finish with a few drops of sesame oil and serve on a bed of shredded iceberg lettuce.