Ultimate Prawn Toast Bao Buns

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs carrot
• 1pcs cos lettuce
• 1pcs bird's eye chilli
• 40g roasted peanuts
• 15g toasted sesame seeds
• 200g peeled prawns
• 15g Vietnamese pho seasoning
• 6pcs bao buns
• 20ml fish sauce
• 1bunch coriander
• 50g aioli mayonnaise
• 10ml white vinegar
• 8ml sugar
• 1pcs egg
• 15ml plain flour
• 1pcs spray oil

Method

1. Step 1 — Prep ingredients
   Coarsely chop the cucumber. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Trim the lettuce, then shred the leaves. Thinly slice half the chilli*. Very finely chop the peanuts. Combine the peanuts and sesame seeds in a shallow bowl.
2. Step 2 — Pickle vegetables
   Combine 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the cucumber and carrot and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Make prawn filling
   Finely chop the prawns (or blitz in a food processor). Combine the prawns, 1 tsp pho seasoning* and 1 egg in a bowl. Add 1 tbs flour, season with salt and pepper and gently mix to combine.
4. Step 4 — Warm bao buns
   Remove the bao buns from the bag and put on a plate. Cover with a microwave-safe bowl and microwave for 2 mins or until fluffy and heated through. (Alternatively, follow the steaming instructions on the packet.)
5. Step 5 — Fill bao buns and air-fry
   Preheat the air fryer to 200C (see cooking tip). Fill the bao buns with the prawn filling, then press them into the peanut-sesame mixture so it sticks to the prawn filling. Generously spray both sides of the bao buns with oil and put in the air-fryer basket, in batches if necessary. Air-fry the bao buns, turning halfway, for 12 mins or until golden and cooked through.
6. Step 6 — Get ready to serve
   Meanwhile, to make the dipping sauce, combine the fish sauce, chilli (add chilli to suit your heat preference) and ½ tsp sugar in a bowl. Add the lettuce to the pickled vegetables and toss to combine. Divide the prawn bao buns and salad among plates, tear over the coriander leaves and serve with the chilli dipping sauce and aioli.

Allergens

Egg, Gluten, Wheat, Peanut, Sesame, Crustacean, Soy, Sulphites, Fish