Sweet Chilli King Prawn Bao
with Sesame Chips, Pickled Cucumber Salad and Peanuts
- Sesame
- Peanut
- Cereals containing gluten
- Soya
- Crustaceans
- Nuts
- Peanut
- May contain traces of allergens
Stuffed full of flavour, these Sweet Chilli King Prawn Bao are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
1 unit(s)
Baby Cucumber
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
15 milliliter(s)
Rice Vinegar
1 pack(s)
Bao Buns
(Contains: Cereals containing gluten, Soya)
225 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Thai Style Spice Mix
(Contains: Sesame)
48 grams
Sweet Chilli Sauce
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
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.
Transfer the bao buns to your plates and spread with the mayo (see pantry for amount), then pile in the sweet chilli prawns. Top with some of the pickled cucumber, coriander and peanuts.
Add the baby leaves and any remaining coriander to the bowl of pickled cucumber and toss together.
Serve the bao buns with the sesame chips and cucumber salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the prawns and cucumber salad, with some finding the sweet chilli seasoning delicious.
- Ease of prep: Quick and simple to cook, though some found filling the bao buns without spilling challenging.
- Suggestions: Consider steaming the bao buns instead of microwaving for a fluffier texture. Try adding finely sliced red onion to the cucumber mix.
- Bao buns: Several found the bao buns stodgy or chewy; some suggested using less filling for easier eating.
