Succulent Prawn Bao Bun Banquet
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Garlic Paste
1 packet
Sriracha
(May be present: Soy.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
2
Sweet Potato
1 packet
Pickled Ginger
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1
Cucumber
2
Red Radish
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs;)
Utensils
Cooking Steps
• 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.
• Meanwhile, thinly slice red radish and cucumber
into rounds.
• In a small bowl, combine sriracha and the
mayonnaise.
• Pat peeled prawns dry with a paper towel.
• In a medium bowl, combine prawns, garlic paste
and a drizzle of olive oil.
TIP: Sriracha is slightly spicy, use less if you’re sensitive
to heat.
• 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.
• Place gua bao buns on a microwave-safe plate and
cover with a damp paper towel.
• Microwave on high for 1 minute. Set aside to rest for
1 minute.
• In a large bowl, combine cucumber, radish,
mixed salad leaves and Japanese-style dressing.
• Sprinkle everything garnish (see ingredients) over
the tray with sweet potato fries and toss to combine.
• Uncover baos, then gently halve buns and fill with
some Japanese radish salad and prawns. Drizzle
over some sriracha mayo.
• Top with pickled ginger.
• Bring everything to the table. Serve baos with sweet
potato fries, remaining salad and remaining sriracha
mayo. Enjoy!
