Teriyaki Glazed Prawns, Peanut and Sriracha Bao
with Chips, Sesame Roasted Tenderstem® and Pear Salad
- Peanut
- Sesame
- Crustaceans
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Peanut
- Soya
Looking for a taste of everyday luxury? This Teriyaki Glazed Chicken, Peanut and Sriracha Bao is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
450 grams
Potatoes
1 unit(s)
Pear
15 milliliter(s)
Rice Vinegar
160 grams
Tenderstem® Broccoli
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
240 grams
King Prawns
(Contains: Crustaceans)
75 grams
Teriyaki Sauce
(Contains: Soya May be present: Soya)
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten, Soya)
50 grams
Baby Leaf Mix
16 milliliter(s)
Sriracha Sauce
64 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
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) and pop them onto a large baking tray.
Drizzle with oil, 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, roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.
Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways. Set aside.
In a medium bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set the dressing aside.
Pop the Tenderstem® broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, then toss to coat. Spread out in a single layer. Set aside.
When the chips are halfway through cooking, turn them. At the same time, roast the sesame broccoli on the middle shelf of your oven until tender and crispy, 10-12 mins.
Meanwhile, drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
Once cooked, add the teriyaki sauce and simmer, 1 min more. Remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Just before everything's ready, 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 the pear and baby leaves to the bowl of dressing and toss together.
Share the bao buns between your serving plates. pile the prawns into the bao buns, drizzling over any remaining teriyaki sauce from the pan.
Top with the coriander and crushed peanuts. Drizzle over the sriracha and mayo.
Serve the chips, sesame broccoli and pear salad alongside.
Enjoy!
