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Monday, 23 January 2012

Gong Hey Fat Choy - Sang choi bao


Happy Chinese New Year and Welcome to the Year of the Dragon!  We celebrated Chinese New Year with another recipe from February's Delicious Magazine, San choi bao or prawn, mushroom and vegetable wraps, and I served it with the suggested garnishes of spring onions, fried shallots, toasted sesame seeds and peanuts.  

You are supposed to use the lettuce leaves as sort of wraps but they tended to fall apart.  The recipe suggested 'round' lettuce but I think it might work better with iceberg letter which might hold together better with the warm food.

Dragon / () (Yang, 1st Trine, Fixed Element Wood): Magnanimous, stately, vigorous, strong, self-assured, proud, noble, direct, dignified, eccentric, intellectual, fiery, passionate, decisive, pioneering, artistic, generous, loyal. Can be tactless, arrogant, imperious, tyrannical, demanding, intolerant, dogmatic, violent, impetuous, brash.

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7 Comments:

At 23 January 2012 at 11:31 , Blogger Jay said...

wishing you & yours a very happy new year..
awesome recipe
Tasty Appetite

 
At 23 January 2012 at 12:36 , Blogger LDH said...

Oh Asian... my favorite cuisine! Looks delicious!

 
At 23 January 2012 at 13:19 , Blogger Beth Sachs said...

Looks fab

 
At 24 January 2012 at 21:08 , Anonymous laura@howtocookgoodfood said...

What a perfect dish with which to celebrate Chinese New Year, yum yum! xx

 
At 24 January 2012 at 22:10 , Blogger Shu Han said...

looks good! I love the idea of a veggie wrap! recently posted on dumplings with a cabbage wrapper instead of wonton/dumpling skins for cny, and this kind of reminded me of it! so yummy, and perfect for the new year!! gong xi fa cai!

 
At 24 January 2012 at 23:33 , Blogger Baking Addict said...

I saw the same recipe, looks delicious!! gong hey fat choy to you too! :)

 
At 25 January 2012 at 18:58 , Blogger Karen S Booth said...

Kung Hey Fat choi to you too Janice and pass a plate of that please! Looks fabulous!
Karen

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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