Crispy Prawn Bao Buns

I miss going out for long leisurely meals. Meals where you order All The Food and ask the waiter to just “Bring it when it’s ready, no hurry here.”  Where you sit back and marvel over each flavour and which wine would pair perfectly. But alas my two little buttons are not that keen on this kind of meal time chat, and I am ok with simplifying mealtime until dining out becomes a little less chaotic. But simple doesn’t have to be boring. My kids love a lot of the elements of this dish (bread, sauce, cucumber and crispy things!) and I love making something that is a little more inspired that meat & 3 veg.

Once you have nailed this you can try it with my home made teriyaki sauce & change up your fillings, chicken, tofu, pulled pork, the World is your oyster. Oh deep fried oysters would be amazing!

5 from 1 vote

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Crispy Prawn Bao Buns

Ingredients

Carrot & Cucumber pickle

• 3 inch slice of cucumber
• 1 medium carrot peeled
• 1 Tablespoon white vinegar
• 1 teaspoon white sugar

Crispy Prawns

• 250 grams raw prawns - peeled and heads and tails removed
• 1/2 cup white flour
• 1 Teaspoon salt
• pepper
• Vegetable Oil to shallow fry

To Assemble

• 6 Bao Buns - I use United Food Co brand which are available in most supermarkets
• hoisin sauce
• few sprigs of coriander
• sesame seeds or crispy shallots available in most Asian supermarkets

Instructions

1. Use a mandolin to julienne your cucumber and carrot
2. add the vinegar and sugar
3. stir and set aside
4. Mix your flour with the Salt and pepper in a medium sized bowl
5. toss prawns in the flour and shake off any excess
6. add approx. 2 tablespoons of oil to a large pan on a medium heat.
7. Fry the prawns until crispy on each size
8. set aside on a plate with kitchen paper while you assemble your other ingredients
9. Heat your bao buns as per the recommendations on the packet
10. Open Bao bun and spread one side with Hoisin Sauce.
11. add a good handful of carrot & cucumber pickle
12. add the prawns, around 4-6 per bun depending on size
13. add the coriander and sprinkle with sesame seeds