Sweet Chilli King Prawn Bao

Meanwhile, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). 

Crush the peanuts in the unopened sachet using a rolling pin.

In a medium bowl, combine the rice wine vinegar, chopped cucumber, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside to pickle.

Place the bao buns on a plate, ready for later. 

About 5 mins before the chips are ready, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper and stir-fry for 3-4 mins.

Add the garlic and Thai style spice blend. Stir-fry for 1 min more.

Stir through sweet chilli sauce and butter (see pantry for amount) until the butter has melted.

Once the prawns are cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Sprinkle the bao buns with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, bake the bao buns on the middle shelf of your oven until warm and fluffy, 2-3 mins.