Crispy Prawn Cocktail Bao Buns
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
Suitable Products
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
Suitable Products
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
