San choy bau skewers


San choy bau skewers

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 500g pork mince
  • 3/4 cup panko breadcrumbs
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 1/3 cup oyster sauce
  • 11/2 teaspoons sesame oil
  • 1/4 cup soy sauce
  • 4 green onions, finely chopped
  • 450g packet microwave jasmine rice
  • 150g snow peas, trimmed, sliced
  • 2 baby cos lettuce, leaves separated
  • 1/2 x 227g can water chestnut slices, finely chopped
  • Fresh coriander sprigs, to serve
  • Sliced long red chilli, to serve


  • 1
    Place the mince, breadcrumbs, garlic, ginger, 1/2 the oyster sauce, 1 teaspoon oil, 1 tablespoon soy sauce and 1/2 the onion in a large bowl. Season with salt and pepper. Mix well to combine. Shape mince mixture into 8 x 12cm long sausages. Thread onto 8 skewers.
  • 2
    Heat a greased barbecue grill on medium heat. Cook skewers, turning, for 10 minutes or until browned and cooked through.
  • 3
    Meanwhile, heat rice following packet instructions. Place snow peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Combine rice, snow peas and remaining onion in a bowl.
  • 4
    Combine remaining oyster sauce, sesame oil and soy sauce in a small jug. Brush skewers with 1/4 of the sauce mixture.
  • 5
    Divide rice mixture among lettuce leaves. Top with skewers. Drizzle with remaining sauce mixture. Sprinkle with water chestnuts, coriander and chilli. Serve.



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