Crispy prawns, bang bang sauce in a soft bao bun - you have to make this one, it's so good!
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Category
Dinner
Servings
6 as a starter
Prep time
25 minutes
Cook time
10 minutes
Crispy prawns, bang bang sauce in a soft bao bun - you have to make this one, it's so good!
Ingredients
- 6 bao buns
- 18 prawns (or shrimp), peeled and deveined
- 80g (2.8 oz) rice flour
- 1 tbsp chilli powder
- 1 tsp salt
- 2 eggs, beaten
- 100g (3.5 oz) panko breadcrumbs
- peanut oil for frying
- 1 shallot, thinly sliced
- green part of 2 spring onions, thinly sliced
- 1/2 a cucumber, thinly sliced on an angle
-
4 tbsp mayonnaise
- 2 tbsp sweet chilli sauce
- 1 tbsp sriracha
Directions
Start by crumbing your prawns. Season the rice flour with chilli powder and salt. Lay out the beaten eggs and panko breadcrumbs on separate plates or trays. Coat the prawns in the flour, shaking off any excess, dip into the egg wash, then into the breadcrumbs. Store the crumbed prawns on a rack or a plate with some extra breadcrumbs at the bottom to prevent sogginess.
- For the salad, mix together the sliced spring onions, shallots, and coriander leaves. Place into ice-cold water for 5-10 minutes, then dry well by patting lightly with some paper towel. The ice-cold water will both wash the herbs and mellow the sharp onion flavour.
- To make the sauce, mix together the mayonnaise, sweet chilli sauce, and sriracha.
- When ready to serve, carefully fry the crumbed prawns in oil at 170°C (338°F) for 4-5 minutes, or until golden brown. Remove from the oil and place on a rack to drain. Season with a little extra salt. Then steam your bao buns in a bamboo steamer over boiling water for 6-7 minutes.
- To assemble, carefully open the bun, then spread some sauce on both sides. Add slices of cucumber, the cooked prawns, and the herb and onion salad. Serve and enjoy!
