Asian-Style Street Food Kit
with Pork Larb San Choy Bow, Prawn Wontons & Fried Chicken Bites | Serves 4+
Indulge in the bold flavours of Asia with our street food kit! Whip up a pork larb san choy bow brimming with zesty pork, alongside prawn wontons and fried chicken bites for an unforgettable culinary adventure that brings the vibrant essence of street-side favourites straight to your table.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 head
baby cos lettuce
1
cucumber
1
lime
1 packet
chicken thigh
1 packet
garlic paste
1 packet
pork mince
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
Ginger Lemongrass Paste
1 packet
sweet chilli sauce
1 packet
Prawn & Chive Wonton
(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
chicken-style stock powder
1 packet
crispy shallots
1 bag
mint
1 packet
pickled ginger
1 packet
garlic aioli
(Contains Egg;)
1
long red chilli
½ packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
¼ cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Trim end of baby cos lettuce and separate leaves. Thinly slice cucumber into sticks. Cut lime into wedges. Thinly slice long chilli (if using). • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken and garlic paste, tossing to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Add sweet soy seasoning and gingerlemongrass paste and cook until fragrant, 1 minute. • Remove from heat and add sweet chilli sauce and a generous squeeze of lime juice, stirring until combined. • Transfer to a serving bowl ande season with salt and pepper. Cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawn & chive wontons until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!), then cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes. • Transfer to a serving plate and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a generous drizzle of olive oil. • To the bowl with chicken, add cornflour, chicken-style stock powder and a pinch of pepper, toss to coat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• While chicken is cooking, in a small heatproof bowl, combine Sichuan garlic paste (see ingredients), the soy sauce and a squeeze of lime juice. • Microwave in 30 second bursts, until heated through.
• Bring everything to the table. • Top pork larb with crispy shallots and half the chilli. Tear over mint leaves to garnish. Plate up with cucumber sticks, lettuce cups and any remaining lime wedges. • To the bowl with prawn wontons, spoon over wonton sauce. Top with remaining chilli. • Serve fried chicken bites with pickled ginger and garlic aioli. Enjoy!