San Choy Bow

A gift of messy, fresh goodness from the East.
Bits will fall out, peanut butter will land on your chin and the sensation of spice meeting lime, meeting the crunch from the lettuce and chew in the savoury mince will have you wanting more.
So don’t be shy, do have fun decorating and go wild in your local asian grocers.


  • 500g chicken breast mince
  • 1 thumb of ginger sliced
  • 2-3 cloves garlic
  • 1 tbsp tamarind paste
  • 1tbsp tomato paste
  • 1 tbsp apple sauce
  • 2 tbsp mixed spice
  • 2tbsp dark soy
  • 1tbsp oyster sauce
  • The vessel and the toppings
  • cos lettuce leaves
  • bean shoots
  • spring onion
  • fresh coriander
  • 100% pure peanut butter
  • lime wedges.


Heat a non-stick (avoid teflon) pan to med-high, then add chicken mince and sliced ginger, season and allow to cook with intermittent string for about 5 minutes. After 5 minutes, add tomato paste, apple sauce, soy sauce, tamarind paste, oyster sauce, sliced garlic cloves and mixed spice.

Take to medium heat and allow to simmer another 5 minutes. While it does so, prepare cos leaves on a plate and slice spring onion and lime wedges.

Next; spoon the mince filling into the cos ‘boats’ sprinkle with bean shoots, drizzle with peanut butter and bedazzle with spring onion and coriander leaves.

Serve with lime for squeezing and bare minimum cutlery. This is interactive eating at its most delicious, get your hands sticky and involved. Get some serious sniffs of that flavour in as you bring each boat to your face for a mouthful.

The above makes 3 serves. The following macros are per serve:

Per serve: 287cal 12gC 7.3gF 43gP 

Get a nutritionist on your team!

Holidays are coming up, which means adventure and time with loved ones! Learn to fuel yourself for all the fun to come and to feel your best!

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