Prawn Katsu Bao Buns & Cabbage Salad

• Meanwhile, finely chop garlic. Thinly slice carrot and cucumber into rounds. Thinly slice spring onion. • In a shallow bowl, combine the plain flour and a generous pinch of salt. In a second shallow bowl, whisk the egg and add garlic. In a third shallow bowl, place panko breadcrumbs. • Dip peeled prawns into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed prawns in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• Wipe out frying pan and return medium-low heat. Add katsu paste (see ingredients), the brown sugar, water and butter. Cook, stirring, until slightly reduced, 2-3 minutes.

• Meanwhile, in a large bowl, combine shredded cabbage mix, carrot, cucumber, garlic aioli and a drizzle of vinegar and olive oil. Season to taste. • Place bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high, 1 minute. Set aside to slightly cool, 1 minute.