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Pork & prawn sang choi bau


  • Soak the shiitakes in boiling water for 10 mins. Then drain and finely dice the caps, discarding the stalks. Set aside. 
  • At the same time, very finely chop the carrot, celery and onion in a food processor. 
  • Heat a little vegetable oil in a large non-stick pan and gently sauté the chopped vegies until soft, continually stirring. 
  • Remove half of the vegies and add the mince to the pan. Cook until sealed, continually stirring and mashing with a wooden spoon as you do so. 
  • Add the minced garlic and ginger with the 5-spice powder. Toss until well combined and then add the rice wine. Stir and reduce the liquid a bit. 
  • Return the reserved vegies to the pan and simmer until most of the moisture is absorbed, stirring now and again. 
  • When ready, add the prawn meat with the sausages and shiitakes. Stir well and then add the Hoisin. Mix and briefly cook. 
  • Mix together the soy and cornflour until a paste is formed. Then add to the mince, together with the sugar. Continually stir while briefly cooking. Remove from the heat and stir through the water chestnuts, coriander, spring onion and sesame oil. 
  • Spoon the sang choi bau into lettuce cups and serve on individual plates. 
  • Emma Mackay – Australian pastry chef


  • 4 dried shiitake mushrooms
  • 1 carrot
  • 2 celery stalks
  • 1 small onion
  • vegetable oil
  • 250 gm pork mince
  • 250 gm veal mince
  • 3 garlic cloves & a good knob of ginger, minced
  • 1 tspn 5-spice powder
  • 50 ml Chinese rice wine (or dry sherry)
  • 150 gm prawn meat, chopped
  • 2 lup chong (Chinese sausage), diced
  • 2-3 tbsp Hoisin sauce
  • 50 ml light soy sauce
  • 1 tbsp cornflour
  • 1 dspn white sugar
  • 75 gm water chestnuts, chopped
  • ¼ bunch fresh coriander, chopped
  • 3 spring (green) onions, chopped
  • 10 ml sesame oil
  • 6-8 iceberg lettuce cups

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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