Prawn san choy bow
dried shiitake mushrooms
375 g, peeled, deveined, finely chopped
2 tsp, finely grated
1 clove(s), crushed
canned water chestnut, rinsed, drained
100 g, finely chopped
reduced salt soy sauce
3 individual, thinly sliced
½ cup(s), (24xleaves)
- 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.
- 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.
- 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.
- Arrange the basil leaves on a serving platter. Spoon the san choy bow evenly onto the basil leaves andsprinkle with the remaining shallot.