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Vietnamese Prawn Bao Buns & DIY Nuoc Cham
Vietnamese Prawn Bao Buns & DIY Nuoc Cham

Vietnamese Prawn Bao Buns & DIY Nuoc Cham

with Sesame Veggies & Corn Cob

Bring those delicious Vietnamese-style flavours into the comfort of your home with these Asian-BBQ spiced prawn bao buns that are sure to get the tick of approval. With sesame veggies, charred corn cob and a DIY nuoc cham, these fluffy bao buns are bursting with flavour in every bite.

Allergens:
Gluten
Wheat
Eggs
Sesame
Soy
Fish
Crustaceans

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

6

Gua Bao Bun

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

1 packet

Sesame Dressing

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

1

Lemon

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish;)

1

Corn

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Wheat, Soy;)

1

Garlic

190 g

Peeled Prawns

(Contains: Crustaceans;)

1

Cucumber

1

Long Chilli

Not included in your delivery

1 drizzle

olive oil

1 tsp

white sugar (pantry staple)

2 tbs

hot water

Nutritional Values

Calories683 kcal
Energy (kJ)2860 kJ
Fat15.5 g
of which saturates2.8 g
Carbohydrate95.7 g
of which sugars33.8 g
Dietary Fibre10.6 g
Protein27.3 g
Sodium2230 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut corn cobs in half. Place on a lined oven tray. • Drizzle with olive oil and season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.

2

• Meanwhile, using a vegetable peeler, peel carrot and cucumber into ribbons, stopping when you reach the seeds in the centre.. • Finely chop garlic and long chilli (if using). Slice lemon into wedges. • In a medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add prawns, tossing to coat.

3

• When corn has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

4

• While prawns are cooking, in a small heatproof bowl, combine chilli, garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. • Add fish sauce & rice vinegar mix, the white sugar, hot water and a generous squeeze of lemon juice. Stir until well combined.

TIP: Some like it hot, but if you don’t just hold back on the chilli.

5

• Place 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.

6

• In a medium bowl, combine cucumber, carrot, sesame dressing and a squeeze of lemon juice, tossing to combine. Season to taste. • Uncover bao buns, then gently halve. Fill with Vietnamese prawns and some sesame veggies. • Serve with charred corn cob, DIY nuoc cham and any remaining sesame veggies and lemon wedges. Enjoy!

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