Red Thai Style Prawn Bao Buns
with Spicy Wedges and Avocado, Peanut & Radish Salad
These Red Thai Style Prawn Bao Buns are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Thai Style Spice Blend
1 unit(s)
Lime
100 grams
Radishes
1 unit(s)
Avocado
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
225 grams
King Prawns
(Contains Crustaceans)
50 grams
Red Thai Style Paste
15 grams
Honey
4 unit(s)
Bao Buns
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Pickle
2 tbsp
Mayonnaise
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Thai style spice blend. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, zest and halve the lime. Trim and thinly slice the radishes.
Pop the radishes into a small bowl and add the sugar for the pickle (see pantry for amount) and half the lime juice. Season with salt and pepper, then mix well. Set aside for later.
In another small bowl, combine the mayonnaise (see pantry for amount) and lime zest. Season with salt and pepper, then set aside.
In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the remaining lime juice. Season with salt and pepper, then mix well.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Add the avocado to the dressing bowl and toss to coat.
Roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.
Drain the prawns. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the prawns, red Thai style paste and honey. Season with salt and pepper, then stir-fry for 4-5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once cooked, remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
While the prawns cook, place the bao buns (2 per person) on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 2-3 mins.
Meanwhile, add three quarters of the radishes and three quarters of the coriander to the avocado. Add the peanuts and stir to combine.
Transfer the warmed bao buns to your plates and spread on the zesty mayo, then fill with the prawns. Top with the remaining radishes and sprinkle over the remaining coriander to finish.
Serve with the spicy wedges and avocado salad on the side.
Enjoy!
