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