Tom Yum Prawn Bao Buns Banquet
with Crispy Rice Salad & Lime Chilli Mayo
- Crustaceans
- Wheat
- Gluten
- Fish
- Soy
- Sulphites
- Eggs
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
Level up your weeknight with these pillowy bao buns, featuring succulent prawns tossed in a tom yum paste and topped with a creamy lime and chilli mayo. Fill the buns with a tangy carrot ribbon, cucumber and crispy rice salad for irresistible flavour and texture in every bite!
Ingredients
½ packet
Jasmine rice
200 g
Peeled Prawns
(Contains: Crustaceans; )
½ packet
tom yum paste
1
Carrot
½
Trio Lettuce
1
Cucumber
1
Lime
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites; May be present: Cashew, Almond, Sesame, Eggs, Milk)
6
bao buns
(Contains: Gluten, Wheat; )
1
Lime and Chilli Mayo
(Contains: Eggs; )
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten)
½ tsp
sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Add jasmine rice (see ingredients) and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes.
• Drain, rinse with warm water and return to saucepan with the soy sauce and a drizzle of olive oil. Stir until well combined.
• Meanwhile, using a vegetable peeler, peel carrot into ribbons.
• Roughly chop green butter lettuce (see ingredients).
• Thinly slice cucumber into sticks.
• Zest lime to get a pinch, then slice into wedges.
• In a large bowl, whisk together fish sauce & rice vinegar mix (see ingredients), a good squeeze of lime juice, lime zest and the sugar. Season
with salt and pepper.
• Set your air fryer to 200°C. Spread rice evenly into a foil-lined air fryer basket and cook for 8 minutes, shaking the basket halfway through, until golden and crispy. Cook in batches if needed.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Spread rice evenly over a lined oven tray. Bake for 20 minutes, tossing rice halfway through, until golden and crispy.
• Meanwhile, heat a large frying pan over medium high heat with a drizzle of olive oil.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Remove from heat and stir through tom yum paste (see ingredients) and a splash of water.
• Place bao buns on a microwave-safe plate and cover with a damp paper towel.
• Microwave on high for 1 minute. Set aside to rest for 1 minute.
• To the bowl with dressing, add lettuce, crispy rice and majority of the carrot. Toss to combine.
• Gently halve the bao buns, then fill with lime & chilli mayo, prawns, cucumber sticks, remaining carrot and tear over coriander.
• Serve tom yum prawn bao buns with crispy rice salad and any remaining lime wedges. Enjoy!
