Sweet and Spicy Prawn Bao
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Sweet and Spicy Prawn Bao

with pickled radish and roast potatoes

Prawns are crumbed and cooked until crispy in this many-layered recipe. Pickled radish and crunchy cabbage slaw add to the many textures in this sweet and spicy dish.

Tags:
Discovery
Extra spicy
Allergens:
Crustaceans
Egg
Mustard
Wheat
Sulphites
Sesame
Soya
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Prawns

(Contains Crustaceans)

500 grams

Baby Potatoes

2 sachet(s)

Sweet Chilli Sauce

1 unit(s)

Cabbage

2 sachet(s)

Aioli

(Contains Egg, Mustard)

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 pack(s)

Bao Buns

(Contains Wheat May be present Milk)

1 sachet(s)

Gochujang Paste

(Contains Soya, Wheat)

125 grams

Radish

1 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)4615 kJ
Energy (kcal)1103 kcal
Fat39.5 g
of which saturates4.4 g
Carbohydrate150.2 g
of which sugars26.7 g
Dietary Fiber6.8 g
Protein37.3 g
Cholesterol0 mg
Salt3.18 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Colander
Pot with Lid

Instructions

1
  • Preheat oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes. Quarter larger pieces. On a lined baking tray, toss with saltpepper and a drizzle of oil.
  • Arrange cut-side down then roast on the top shelf for 15-20 mins.
  • After 15 mins, crush each potato with the bottom of a bowl. Drizzle with oil. Sprinkle with sesame seeds and chilli flakes (use less if you don't like spice).
  • Return to the top shelf of the oven to cook until crispy and golden, 8-10 mins.
Pickle the Radish
2
  • Meanwhile, trim and thinly slice the radish.
  • Pop into a bowl along with vinegar, 1 tsp sugar and ¼ tsp salt (double both for 4p).
  • Mix together and set aside, continuing to stir frequently.
Make the Slaw
3
  • Halve the cabbage, cut out the tough core and thinly slice.
  • Toss the cabbage with half the aioli. Season to taste with salt and pepper.
  • Reserve 1 tbsp of the remaining aioli (double for 4p).
  • Mix what's left of the aioli with the sweet chilli sauce and gochujang in a bowl.
4
  • In a bowl, mix the breadcrumbs with salt and pepper.
  • In a separate bowl, toss the prawns with the reserved aioli.
  • Toss the prawns, one at a time, through the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw prawns.
  • Place the prawns on a lined baking tray.
  • Drizzle over some oil and cook in the oven for 8-10 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
Warm the Bao Buns
5
  • Place the bao on a plate (three at a time) and microwave covered for 1 min. 
  • Keep covered until serving.

TIP: You can steam the bao as well. Place a large pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on the pot. Place the bao (three at a time) on the baking sheet. Cover and steam for 3-4 mins.

6
  • Fill each bao with some cabbage slaw and prawns.
  • Drizzle with sweet chilli aioli and garnish with pickled radish.
  • Serve remaining slaw and smashed potatoes alongside.