Red Thai Style King Prawn Bao

Meanwhile, zest and halve the lime. Trim and thinly slice the radishes.

Pop the radishes into a small bowl and add the sugar for the pickle (see pantry for amount) and half the lime juice. Season with salt and pepper, then mix well. Set aside for later.

In another small bowl, combine the mayonnaise (see pantry for amount) and lime zest. Season with salt and pepper, then set aside.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the remaining lime juice. Season with salt and pepper, then mix well. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Add the avocado to the dressing bowl and toss to coat. 

Roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.

Drain the prawns. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the prawns, red Thai style paste and honey. Season with salt and pepper, then stir-fry for 4-5 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once cooked, remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

While the prawns cook, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.

Meanwhile, add three quarters of the radishes and three quarters of the coriander to the avocado. Add the peanuts and stir to combine.