Sweet Chilli Mayo Prawn Bao Buns
with Sweet Potato Fries & Japanese Radish Salad
These bao buns may be small but they're packed with huge flavour! Enjoy fluffy bao buns stuffed full of succulent prawns and a refreshingly crunchy salad, plus a drizzle of creamy mayo with a spike of sweet chilli heat.
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
sweet potato
1
cucumber
2
Red Radish
1 packet
sweet chilli sauce
1 packet
mayonnaise
(Contains Egg;)
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
garlic paste
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Gua Bao Bun
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
mixed salad leaves
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
½ sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
pickled ginger
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice cucumber and red radish into rounds. • In a small bowl, combine sweet chilli sauce and mayonnaise. • Pat peeled prawns dry with a paper towel. In a medium bowl, combine prawns, garlic paste and a drizzle of olive oil.
• When fries have 10 minutes remaining, add cornflour to the bowl with prawns, toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook prawns, tossing, until golden and cooked through, 3-4 minutes. • Transfer to a paper towel-lined plate. Season with salt.
• 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 cucumber, red radish, mixed salad leaves and Japanese style dressing. • Sprinkle everything garnish (see ingredients) over the tray with sweet potato fries and toss to combine.
• Uncover baos, gently open buns then fill with some Japanese radish salad and prawns. Drizzle over some sweet chilli mayo. • Top with pickled ginger. • Bring everything to the table. Serve baos with sweet potato fries, remaining salad and remaining sweet chilli mayo. Enjoy!