Sweet Chilli King Prawn Bao
with Chips, Pickled Cucumber and Broccoli Avocado Soy Salad
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.
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 unit(s)
Baby Cucumber
1 unit(s)
Garlic Clove
80 grams
Tenderstem Broccoli
30 milliliter(s)
Rice Vinegar
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 unit(s)
Avocado
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 Pickle
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, 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. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.
Peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender and crispy, 10-12 mins.
Meanwhile, in a medium bowl, combine half the rice wine vinegar, cucumber ribbons and sugar for the pickle (see pantry for amount). Season with salt and pepper, then set aside to pickle.
In a large bowl, combine the remaining rice vinegar, soy sauce, sugar and oil for the dressing (see pantry for both amounts). Set aside for now.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.
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.
Add the baby leaves, avocado, roasted broccoli and any remaining cucumber ribbons to the soy salad dressing and toss together.
Serve the bao buns with the salad and chips alongside.
Enjoy!
