Sang choy bow is a dish of minced, spiced meat wrapped in a crisp lettuse leaf. Often made with beef or pork, this recipe uses quail and Chinese sausage for a tasty twist.
- 1–2 heads iceberg lettuce
- 4 x 160 g quails
- 1½ tbsp peanut oil
- 2 green onions, finely chopped
- 50 g finely chopped onion
- 1½ Chinese sausages, finely chopped
- 3 medium Chinese dried mushrooms, soaked for 45 minutes, rinsed, finely chopped
- 50 g finely chopped bamboo shoots
- 50 g finely chopped water chestnuts
- coriander, to serve
- ½ tbsp Shao Hsing wine
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- ½ tsp sesame oil
- ½ tsp salt
- ½ tbsp potato flour
- ¼ tsp salt
- 2½ tbsp water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Choose only the well-shaped inner leaves of the lettuce, discarding the loose outer leaves. Wash well under cold running water. Dry well and neatly trim the edges of each leaf. Place in the refrigerator for several hours to crisp.
Using a sharp knife, debone the quails and finely chop the filleted meat. Gently mix in the marinade. Mix seasoning in a small bowl.
Heat peanut oil in a pre-heated wok until the oil just begins to smoke a little. Stir-fry the quail meat and Chinese sausage quickly until both begin to brown.
Add the remaining ingredients to the quail and toss together for 1–2 minutes to combine the flavours well. Add the seasoning, combining for a few seconds. Transfer to a shallow dish garnished with fresh coriander sprigs.
The minced quail is spooned by the individual diner into a crisp lettuce cup, wrapped up like a parcel and eaten with the fingers.