Vietnamese Prawn Bao Buns & DIY Nuoc Cham

• 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.