Sweet Chilli King Prawn Bao
with Sesame Chips, Pickled Cucumber Salad and Peanuts
Stuffed full of flavour, these Sweet Chilli King Prawn Bao are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.
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
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 unit(s)
Baby Cucumber
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
15 milliliter(s)
Rice Vinegar
1 pack(s)
Bao Buns
(Contains Cereals containing gluten, Soya)
225 grams
King Prawns
(Contains Crustaceans)
1 sachet(s)
Thai Style Spice Blend
48 grams
Sweet Chilli Sauce
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
Crush the peanuts in the unopened sachet using a rolling pin.
In a medium bowl, combine the rice wine vinegar, chopped cucumber, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside to pickle.
Place the bao buns on a plate, ready for later.
About 5 mins before the chips are ready, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper and stir-fry for 3-4 mins.
Add the garlic and Thai style spice blend. Stir-fry for 1 min more.
Stir through sweet chilli sauce and butter (see pantry for amount) until the butter has melted.
Once the prawns are cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Sprinkle the bao buns with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, bake the bao buns on the middle shelf of your oven until warm and fluffy, 2-3 mins.
Transfer the bao buns to your plates and spread with the mayo (see pantry for amount), then pile in the sweet chilli prawns. Top with some of the pickled cucumber, coriander and peanuts.
Add the baby leaves and any remaining coriander to the bowl of pickled cucumber and toss together.
Serve the bao buns with the sesame chips and cucumber salad alongside.
Enjoy!
