Sichuan Garlic Prawn Bao Buns
with Creamy Slaw & Coriander | Serves 2- Crustaceans
- Eggs
- Gluten
- Wheat
- Fish
- Soy
- Sesame
- May contain traces of allergens
- Cashew
- Almond
- Walnut
- Macadamia
- Soy
Stuff these pillowy buns with a creamy slaw, Sichaun prawns and some chilli for an extra kick. Here you'll have the perfect little pouches for the perfect bite (or three).
Ingredients
1
cucumber
½
lime
1 packet
peeled prawns
(Contains: Crustaceans;)
1 bag
slaw mix
1 bag
baby spinach leaves
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
1 packet
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
coriander
½
Long Chilli
1 packet
Sichuan Garlic Paste
(Contains: Gluten, Wheat, Fish, Soy, Sesame;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Slice cucumber into thin rounds. • Cut lime into wedges. • Thinly slice long chilli (if using).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat and add Sichuan garlic paste, tossing, until coated.
• Meanwhile, in a large bowl, combine cucumber, slaw mix, baby spinach leaves, coconut sweet chilli mayonnaise and a good squeeze of lime juice. Season. • Place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high, 1 minute. Set aside to slightly cool, 1 minute.
• Uncover baos, then gently halve the buns and fill with creamy slaw and Sichuan garlic prawns. • Top with chilli. Tear over coriander to serve. Enjoy!
