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Photo of Prawn san choy bow by WW

Prawn san choy bow

Points® value
Total Time
1 hr
25 min
15 min
Party bites have never been tastier with these – enjoy the fresh flavours of Asia.


Dried shiitake mushrooms

4 individual


1 tbs

Peanut oil

1 tbs

Raw peeled prawns

375 g, peeled, deveined, finely chopped

Fresh ginger

2 tsp, finely grated


1 clove(s), crushed

Canned water chestnut, rinsed, drained

100 g, finely chopped

Hoisin sauce

2 tbs

Oyster sauce

2 tbs

Reduced salt soy sauce

1 tbs

Green shallot(s)

3 individual, thinly sliced

Fresh basil

½ cup(s), (24xleaves)


  1. Place the mushrooms in a heatproof bowl and cover with boiling water. Set aside for 20 minutes to stand. Drain. Discard the stems and finely chop the caps. Combine the cornflour and 1 tbs water in a bowl.
  2. Heat the oil in a wok over high heat. Stir-fry the prawn, ginger and garlic for 4–5minutes or until the prawn changes colour. Transfer to a large bowl.
  3. Reheat the wok over high heat. Stir-fry the mushroom, chestnut, hoisin sauce, oyster sauce, soy sauce and cornfl our mixture for 1–2 minutes or until the mixture boils and thickens. Return prawn mixture to the wok with two-thirds of the shallot. Combine.
  4. Arrange the basil leaves on a serving platter. Spoon the san choy bow evenly onto the basil leaves andsprinkle with the remaining shallot.