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Ingredients
Serves: makes 6 bao
Time: 30 minutes
- 500g prawns
- 3 garlic cloves
- 1 cm piece ginger
- 1 egg white
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 3 spring onions
- 4 shop-bought bao buns
- Mix of black and white sesame seeds
For the addictive cucumber salad
- 1 large cucumber
- 1 clove of garlic
- Thumb-sized piece of ginger
- 1 tbsp sesame oil
- 1 tbsp black Chinese vinegar
- Salt & freshly ground black pepper
Method
- Place the prawns into the bowl of a food processor and grate in the garlic and ginger. Add the egg white, soy sauce and sesame oil and blitz briefly to combine.
- Don't leave the blender on for too long - just long enough to break everything down. Remove from the blender, finely slice the spring onions and stir through.
- Get your bao buns, open them up and smush the mixture into bao buns until they are full to the edge. Mix the black and white sesame seeds together on a plate and roll the edges of the bao in the sesame mixture to coat the prawn mixture entirely.Place the buns into the airfryer and cook at 160°C for 14 - 16 minutes, until the bao buns are golden and the prawn mixture is cooked through.
- Whilst the bao cooks, make the cucumber salad by slicing the cucumber into a jar. Top with sesame oil. Garlic, ginger, black chinese vinegar and salt. Give it a shake and leave to sit for a few minutes.
- Add to your sweet chilli by placing the sweet chilli into a serving bowl. Stir through the sriracha and soy sauce then grate in the garlic clove, ginger and finely chopped coriander.
- Serve the bao, cucumber salad and sweet chilli altogether and dig in!
