Sweet Chilli Mayo Prawn Bao Buns
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Sweet Chilli Mayo Prawn Bao Buns

Sweet Chilli Mayo Prawn Bao Buns

with Sweet Potato Fries & Japanese Radish Salad

These bao buns may be small but they're packed with huge flavour! Enjoy fluffy bao buns stuffed full of succulent prawns and a refreshingly crunchy salad, plus a drizzle of creamy mayo with a spike of sweet chilli heat. 

Allergens:
Egg
•Crustacean
•Gluten
•Wheat
•Sesame
•Soy

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

cucumber

2

Red Radish

1 packet

sweet chilli sauce

1 packet

mayonnaise

(Contains Egg;)

1 packet

peeled prawns

(Contains Crustacean;)

1 packet

garlic paste

1 sachet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

Gua Bao Bun

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

mixed salad leaves

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

½ sachet

everything garnish

(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )

1 packet

pickled ginger

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3379 kJ
Calories808 kcal
Fat22.4 g
of which saturates2.5 g
Carbohydrate109.5 g
of which sugars31.2 g
Protein27.6 g
Sodium1731 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

2
2

• Meanwhile, thinly slice cucumber and red radish into rounds. • In a small bowl, combine sweet chilli sauce and mayonnaise. • Pat peeled prawns dry with a paper towel. In a medium bowl, combine prawns, garlic paste and a drizzle of olive oil.

3
3

• When fries have 10 minutes remaining, add cornflour to the bowl with prawns, toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook prawns, tossing, until golden and cooked through, 3-4 minutes. • Transfer to a paper towel-lined plate. Season with salt.

4
4

• 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 for 1 minute. Set aside for 1 minute.

5
5

• In a large bowl, combine cucumber, red radish, mixed salad leaves and Japanese style dressing. • Sprinkle everything garnish (see ingredients) over the tray with sweet potato fries and toss to combine.

6
6

• Uncover baos, gently open buns then fill with some Japanese radish salad and prawns. Drizzle over some sweet chilli mayo. • Top with pickled ginger. • Bring everything to the table. Serve baos with sweet potato fries, remaining salad and remaining sweet chilli mayo. Enjoy!