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
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.
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.
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.
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
Courtney Roulston and Farm To Fork
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
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.
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.
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.
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
Courtney Roulston and Farm To Fork