Make every day dumpling day with Mr Chen’s with our delicious range. View Now

Make every day dumpling day with Mr Chen’s with our delicious range. View Now

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Serves

4

Prep Time

15 min

Cooking Time

15 min

Ingredients

  • 12 large Australian raw/green king prawns, peeled, cleaned
  • ½ cup plain flour
  • 2 eggs, beaten
  • 1 cup Mr Chen’s Panko Breadcrumbs
  • Oil for frying
  • Sea salt and pepper to taste
  • 1 cup iceberg lettuce, shredded
  • 3 red radishes, sliced into thin rounds
  • ½ large avocado, sliced into 4 wedges
  • 4 Mr Chens bao buns
  • ½ cup kewpie mayonnaise
  • 1 tablespoon tomato sauce
  • 2 teaspoons lemon juice
  • Mr Chen’s Sriracha sauce to taste
  • ¼ cup chives to garnish

Method

1
Place a lined steamer basket over a wok of simmering water to warm up. Heat 2cm oil in a small frying pan over a medium heat.
2
Place the flour, eggs and panko crumbs into 3 separate bowls and season with salt. Dust the prawns in flour then place into the egg and into the panko crumbs to get a good coating on them. Repeat with all the prawns and place onto a tray.
3
Place the bao buns into the steamer for 8-10 minutes (need to check packaging) or until light and fluffy. Fry the prawns in the oil for 2 minutes, or until golden and crispy. Remove from the oil and drain on kitchen paper. Season the prawns with a pinch of salt while hot.
4
Mix the mayonnaise, tomato sauce, lemon juice and Tabasco/Sriracha sauce in a small bowl. Place the steamed buns onto a serving platter and add in a handful of the lettuce, avocado and a few rounds of radish. Place the crispy prawns on top then drizzle with the mayonnaise dressing and garnish with cracked pepper and chives before serving.

Recipe Credit

Recipe by – Courtney Roulston

Ingredients

  • 12 large Australian raw/green king prawns, peeled, cleaned
  • ½ cup plain flour
  • 2 eggs, beaten
  • 1 cup Mr Chen’s Panko Breadcrumbs
  • Oil for frying
  • Sea salt and pepper to taste
  • 1 cup iceberg lettuce, shredded
  • 3 red radishes, sliced into thin rounds
  • ½ large avocado, sliced into 4 wedges
  • 4 Mr Chens bao buns
  • ½ cup kewpie mayonnaise
  • 1 tablespoon tomato sauce
  • 2 teaspoons lemon juice
  • Mr Chen’s Sriracha sauce to taste
  • ¼ cup chives to garnish

Method

1
Place a lined steamer basket over a wok of simmering water to warm up. Heat 2cm oil in a small frying pan over a medium heat.
2
Place the flour, eggs and panko crumbs into 3 separate bowls and season with salt. Dust the prawns in flour then place into the egg and into the panko crumbs to get a good coating on them. Repeat with all the prawns and place onto a tray.
3
Place the bao buns into the steamer for 8-10 minutes (need to check packaging) or until light and fluffy. Fry the prawns in the oil for 2 minutes, or until golden and crispy. Remove from the oil and drain on kitchen paper. Season the prawns with a pinch of salt while hot.
4
Mix the mayonnaise, tomato sauce, lemon juice and Tabasco/Sriracha sauce in a small bowl. Place the steamed buns onto a serving platter and add in a handful of the lettuce, avocado and a few rounds of radish. Place the crispy prawns on top then drizzle with the mayonnaise dressing and garnish with cracked pepper and chives before serving.

Recipe Credit

Recipe by – Courtney Roulston