Prawn San Choy Bau

These light and tasty prawn parcels wrapped with lots of crunchy vegetables will quickly become a fun family favourite.

Serves: 4

Cook time: 20 minutes


·         360g fresh garlic prawns (2 packets), tails removed

·         150g vermicelli noodles

·         2 tbsp olive oil

·         1 onion, finely chopped

·         2 tsp ginger, minced

·         2 tsp garlic, minced

·         200g mushrooms, finely chopped

·         1 capsicum, deseeded, finely chopped

·         1 tb tamari

·         ½ lemon, freshly juiced. Extra for garnish

·         Iceberg lettuce leaves

·         1 carrot, julienned

·         ½ cup peanuts, roughly chopped


Step 1:             Prepare the rice noodles according to packet instructions. Set aside

Step 2:             Heat a large fry-pan or wok on medium-high heat, heat one tablespoon of oil and stir fry the onions and ginger until translucent, roughly 2-3 minutes. Add the mushrooms, capsicum and tamari and cook for a further 3 minutes.

Step 3:             Turn down the heat and gently fold through the cooked noodles and add the lemon juice, gently stirring until well-combined. Remove noodle mixture into a large bowl and set aside.

Step 4:             In the same pan or wok, turn up the heat to medium, heat the remaining  tablespoon of oil and stir fry the prawns for 2 minutes, or until are prawns are cooked through. Turn of the heat and set aside.

Step 5:             To serve, spoon noodle mixture into individual lettuce cups, top with prawns and garnish carrots, chopped nuts, and freshly squeezed lemon.


Per serve: 1060kJ; 23g protein; 9g fat (1.5g saturated fat); 15g carbs (5g sugar); 4.8g fibre; 375mg sodium

  • High fibre
  • High protein
  • Low saturated fat
  • 2 serves of vegetables

  • Date June 22, 2021
  • Tags Dinner, Lunch, What's NEW