Asian-Style Street Food Kit | Serves 4-6
with Pork Larb San Choy Bow, Prawn Wontons & Fried Chicken Bites
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.
We’ve replaced the lime in this recipe with lemon due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
lemon
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 Chilli (Optional)
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 lemon 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 lemon 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 lemon 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 lemon 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!