Sichuan Garlic Prawn Bao Buns
with Creamy Slaw & Coriander | Serves 2
Stuff these pillowy buns with a creamy slaw, Sichaun prawns and some chilli for an extra kick. Here you'll have the perfect little pouches for the perfect bite (or three).
We’ve replaced the lime in this recipe with lemon due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
cucumber
½
lemon
1 packet
peeled prawns
(Contains Crustacean;)
1 bag
slaw mix
1 bag
baby spinach leaves
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
Gua Bao Bun
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
coriander
½
Long Chilli
1 packet
Sichuan Garlic Paste
(Contains Fish, Wheat, Gluten, Soy, Sesame;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Slice cucumber into thin rounds. • Cut lemon into wedges. • Thinly slice long chilli (if using).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat and add Sichuan garlic paste, tossing, until coated.
• Meanwhile, in a large bowl, combine cucumber, slaw mix, baby spinach leaves, coconut sweet chilli mayonnaise and a good squeeze of lemon juice. Season. • Place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high, 1 minute. Set aside to slightly cool, 1 minute.
• Uncover baos, then gently halve the buns and fill with creamy slaw and Sichuan garlic prawns. • Top with chilli. Tear over coriander to serve. Enjoy!