Sichuan Garlic Prawn Bao Buns

Name: Sichuan Garlic Prawn Bao Buns with Creamy Slaw & Coriander | Serves 2
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 cucumber; ½ lime; 1 packet peeled prawns; 1 bag slaw mix; 1 bag baby spinach leaves; 1 packet coconut sweet chilli mayonnaise; 1 packet Gua Bao Bun; 1 bag coriander; ½ Long Chilli (Optional); 1 packet Sichuan garlic paste

with Creamy Slaw & Coriander | Serves 2

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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).

Allergens:

Crustaceans

•Eggs

•Gluten

•Wheat

•Fish

•Sesame

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

cucumber

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

Long Chilli (Optional)

1 packet

Sichuan garlic paste

(Contains: Fish, Gluten, Sesame, Soy, Wheat;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2918 kJ

Fat22.2 g

of which saturates2.2 g

Carbohydrate80.6 g

of which sugars28.1 g

Protein24.1 g

Sodium1569 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• 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!