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.
Ingredients
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)
6 unit(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
Nutrition Values
Utensils
Instructions
- Preheat oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes. Quarter larger pieces. On a lined baking tray, toss with salt, pepper 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.
- 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.
- 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.
- 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.
- 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.
- 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.
