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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 – 龍 / 龙 (辰) (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:

  1. Jayanthy Kumaran23 January 2012 at 11:31

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

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  2. GratefulPrayerThankfulHeart23 January 2012 at 12:36

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

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  3. Beth (jamandcream)23 January 2012 at 13:19

    Looks fab

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  4. laura@howtocookgoodfood24 January 2012 at 21:08

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

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  5. Shu Han24 January 2012 at 22:10

    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!

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  6. Baking Addict24 January 2012 at 23:33

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

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  7. Karen S Booth25 January 2012 at 18:58

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

    ReplyDelete

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