Sichuan Garlic Prawn Bao Buns
with Creamy Slaw & Coriander | Serves 2
Stuff these pillowy bao buns with a creamy slaw and garlic prawns. Here you'll have the perfect little pouches for the perfect bite (or three).
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.
Ingredients
1
Cucumber
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
slaw mix
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
6
Gua Bao Bun
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
coriander
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Slice cucumber into thin rounds.
• 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, coconut sweet chilli mayonnaise and a drizzle of white wine vinegar. • 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. • Tear over coriander to serve. Enjoy!