Cricket San Choy Bao / by louise morris

cricket san choy bau

INGREDIENTS

  • 1 tablespoon peanut oil

  • 2 garlic cloves, crushed

  • 2cm piece ginger, finely grated

  • 1/4 chopped red capsicum

  • 200g whole raw crickets

  • 1 tablespoon soy sauce

  • 2 tablespoons oyster sauce

  • 3 shallots, thinly sliced

  • 1/2 lime, juiced

  • 1 teaspoon sesame oil

  • 1 cup beansprouts, trimmed

  • 12 large lettuce leaves

  • 1/4 cup fresh coriander leaves

  • 1/4 cup chopped roasted peanuts, optional

METHOD

  • Step 1

    Heat wok over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger, capsicum and crickets. Stir-fry for 2 to 3 minutes or until crickets darken in colour and crips up ever so slightly.

  • Step 2

    Add soy sauce and oyster. Add onions, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts.

  • Step 3

    Spoon cricket mixture into lettuce leaves. Sprinkle with coriander and peanuts, if using. Serve fresh.