Use my smoked eel san choy bau recipe as inspiration for all sorts of san choy bau, wok-tossed chopped prawns or squid make great variations, as do chicken, quail or pork. To get neat lettuce cups remove outer lettuce leaves and reserve for another dish, cut out and discard the stem then hold lettuce under cold running water to loosen leaves and gently remove 4 intact leaves from towards the centre that are large enough to serve as cups for the filling. Serve this san choy bau as a starter or add some salt and pepper tofu (see video below) and a few steamed dumplings for a yum cha feast.
Serves 4 as a starter
Share page on: