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Prawn & Chinese Cabbage

What you need:

1.2kg large uncooked prawns, 2 tablespoons sesame oil, 1 clove garlic crushed, 1 large capsicum, thick slices, 4 Chinese cabbage, quartered lengthways, ¼ cup (60ml) water, 2 tablespoons soy sauce, ½ cup coarsely chopped fresh coriander.

What you do:

Shell and devein prawns, leaving tails intact. Heat half of the oil in wok, stir fry garlic and capsicum till tender. Add prawns and stir fry until just changed in colour. Remove from wok and heat remaining oil. Stir fry bok choy until just soft. Return prawn mixture to wok with remaining ingredients and fry till prawns are cooked through. Serves 4 in 30minutes.

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Chicken in Lettuce Cups

What you need: 

8 lettuce leaves, 100g vermicelli rice, 2 tbsps peanut oil, 750g chicken strips, 1 carrot thinly sliced, 3 cloves garlic finely chopped, 1 fresh ginger grated, 1 tbsp finely grated lim rind, 1 tbsp lime juice, 1/4 cup sweet chilli sauce, 1/4 cup fish sauce,1/4 cup spring onions chopped.

What you do:

Place lettuce in large bowl of iced water, stand 10 mins. Drain, pat dry with absorbent paper. Place vermicelli in large heatproof bowl and cover with boling water. Stand until just tender, drain. Heat of the oil in wok and stir fry lamb in batches, until brown all over. Heat remaining oil in wok and stir fry carrot, garlic, ginger, lemon grass and grated lime until carrot is tender. Return chicken to wok with vermicelli, juice, sauces and half of the spring onions and stir fry until heated through. Place lettuce leaves on each serving plate, divide chicken mixture among leaves, sprinkle with remaining spring onions. Serves 4 in 30 minutes.

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