Our resident healthy foodie has a yummy Sung Choi Bao for you to try at home.









Sung Choi Bao

Sung Choi Bao is a classic Chinese starter that I love because it is so simple and delicious and super easy for a gluten and grain free meal. This recipe is my own interpretation and has the added magic of my toasted spiced brazil nuts. 

In fact this recipe has become a weekly staple in my kitchen but is also a great crowd pleaser for party finger food. It really is absolutely delicious. The best thing about eating Sung Choi Bao though is getting to use your hands!

You can serve it as a starter already assembled but my favourite way to eat it is as a main meal with bowls of each layer on the table for everyone to assemble. Because let’s be honest, there really is something quite therapeutic about eating with your hands, don’t you think?


Serves 4-5 for a main course


750 g Chicken mince

1 tbsp. + 1 tsp. of coconut oil for frying

1 carrot, finely diced

1 cob of corn, kernels removed (replace with 3/4 cup of green peas to make it Paleo) and blanched

4 shallots, finely sliced

2 handfuls of green beans, ends removed, blanched and chopped into small pieces.

a dash of fish sauce

1 cup of brazil nuts, chopped into small pieces

1/4 tsp. chilli powder

1/2 tsp. Chinese five spice powder

large pinch of Celtic sea salt

2 limes or lemons, 1 juiced and the other cut into wedges to serve ( lime is best but lemon will be work too) iceberg or cos lettuce, leaves washed and removed.


1. Heat 1 tbsp. oil in large frying pan and add the shallots. Fry on medium heat until soft then add chicken mince. Turn heat up and stir fry until chicken is cooked and going brown. Add all the vegetables and stir fry for 5 minutes or until they are cooked through. Add fish sauce and stir fry for 2 minutes. Take off the heat and finish with juice of 1/2 lime/lemon. Add more lime/lemon to taste if needed. Scoop mince into a serving dish.

2. Heat remaining oil in small frying pan. Add nuts and fry on medium heat for 3 minutes, stirring so they brown easily. Add chilli and five spice and stir to coat the nuts. Add salt and continue to cook until brown. Remove from heat and place in a small serving bowl.

3. Place lettuce leaves on a platter. Bring mince, nuts and lettuce to the table and tell everyone to get their hands in and make some! The way you eat it is scoop a small amount of the mince into a lettuce leaf and top with nuts. You can squeeze some extra lime/lemon on too if you like.

Then just wrap it up in the lettuce and enjoy!

About Radha

Radha is a passionate healthy-foodie from Sydney, Australia. By day she is the director of a community based preschool, which she is also very passionate about and by night you will find her working on new recipes, writing for her blog and cooking for her new grain free and ‘clean eating’ catering company.

She loves food and cooking and wants to spread the healthy-foodie love with her blog and delicious paleo inspired treats. When she is not working you will find her spinning around on a pole (she has done pole dance classes for 6 years), working out at her gym, stretching and breathing at power yoga or cooking up a storm for her friends.

She is always looking for a challenge in the kitchen and loves thinking up ways to make sugar free and grain free dishes. Her favourite thing to do is find a ‘standard’ recipe and change it to make it clean, paleo and delicious. Check out her facebook page here or have a look at her blog for more delicious recipes.