Vietnamese Prawn Bao Buns & DIY Nuoc Cham

Name: Vietnamese Prawn Bao Buns & DIY Nuoc Cham with Sesame Veggies & Corn Cob
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 Carrot; 6 Gua Bao Bun; 1 packet Sesame Dressing; 1 Lemon; 1 packet Fish Sauce & Rice Vinegar Mix; 1 Corn; 1 sachet Asian BBQ Seasoning; 1 Garlic; 190 g Peeled Prawns; 1 Cucumber; 1 Long Chilli; 1 drizzle olive oil; 1 tsp white sugar (pantry staple); 2 tbs hot water

with Sesame Veggies & Corn Cob

Up to 180$ + Free Treats / Extras for Life

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

Carrot

Gua Bao Bun

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

1 packet

Sesame Dressing

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

Lemon

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish;)

Corn

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Wheat, Soy;)

Garlic

190 g

Peeled Prawns

(Contains: Crustaceans;)

Cucumber

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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!