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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.


  • 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

  • 0.5 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

  • 0.5 cup bean sprout

  • 0.5 cup cucumber julienne

  • 0.5 cup carrot julienne

  • sesame oil

  • iceberg lettuce chiffonade to serve


  • 1.

    Heat the oil in a wok.

  • 2.

    Add the blue eye and prawns and toss well over a high heat.

  • 3.

    Add the shiitakes, salted radish, mustard greens, onion and pounded garlic and ginger.

  • 4.

    Stir- fry until the prawns change colour then deglaze with the shaoxing.

  • 5.

    Add oyster sauce and palm sugar to taste.

  • 6.

    Remove the wok from the heat and add the sprouts, cucumber and carrot.

  • 7.

    Toss well.

  • 8.

    Finish with a few drops of sesame oil and serve on a bed of shredded iceberg lettuce.

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