Crispy Prawn Cocktail Bao Buns
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Crispy Prawn Cocktail Bao Buns
Recipe By Courtney Roulston
Ingredients
12 large Coles deli Australian raw/green king prawns, peeled, cleaned
½ cup plain flour
2 eggs, beaten
1 cup panko breadcrumbs
oil for frying
sea salt
pepper to taste
1 cup iceberg lettuce, shredded
3 red radish, sliced into thin rounds
½ large avocado, sliced into 4 wedges
4 Mr Chen’s bao buns
½ cup kewpie mayonnaise
1 tbsp tomato sauce
2 tsp lemon juice
hot sauce, sauce to taste
¼ cup chives, to garnish
Method
Place a lined steamer basket over a wok of simmering water to warm up. Heat 2 cm 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 as per instructions on the packet 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 hot 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.
