Sesame & Chilli Oil Prawn Bao Buns
with Apple Salad & Lime-Pepper Potato Wedges
Extra, extra, read all about it! Our Bao series has hit the ground running with a stacked line-up of delectable flavour combinations. Tonight, dive into sesame and chilli-oil prawns for a protein with a kick and lime and pepper wedges that will leave you coming back for more!
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
2
potato
1
apple
1
lime
1 packet
mint
1 clove
garlic
1 packet
sesame oil blend
(Contains Sesame;)
pinch
chilli flakes
1 packet
peeled prawns
(Contains Crustacean;)
6
Gua Bao Bun
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
mixed salad leaves
1 sachet
Chicken Salt
(Contains Soy; May be present: Wheat, Gluten. )
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season generously with pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice apple. • Zest lime to get a generous pinch, then cut into wedges. • Roughly chop mint. • Finely chop garlic. • In a small bowl, sesame oil blend, soy sauce, a pinch of chilli flakes (if using!) and garlic.
• When wedges have 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add sesame oil mixture, tossing to coat, until fragrant, 30 seconds-1 minute. • Remove from heat, add a generous squeeze of lime juice, tossing to coat.
• While prawns are cooking, 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 for 1 minute. • Set aside for 1 minute.
• In a large bowl, combine mixed salad leaves, apple, a drizzle of vinegar and olive oil. • Season to taste.
• To tray with fries, sprinkle with chicken salt and add lime zest, tossing to coat. • Uncover bao buns, then gently halve the buns and evenly spread with garlic aioli. • Fill bao buns with prawns, mint and some apple salad. • Serve with lime-pepper potato wedges and any remaining apple salad and lime wedges. Enjoy!