Prawn Katsu Bao Buns & Loaded Cabbage Salad

Name: Prawn Katsu Bao Buns & Loaded Cabbage Salad with Spring Onion Potato Fries
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Panko Breadcrumbs; 6 bao buns; 1 Cucumber; 1 Spring Onion; 2 packet Potato; 1 Carrot; 2 Garlic; 1 packet Garlic Aioli; 1 packet Katsu Paste; 1 packet Shredded Cabbage Mix; 200 g Peeled Prawns; 1 drizzle olive oil; 2 tbs plain flour; 1 piece egg; 1 tsp brown sugar; ¼ cup water; 10 g butter; 1 drizzle vinegar (white wine or rice wine)

with Spring Onion Potato Fries

Get up to $175 off

This week, our favourite fluffy cloud-like buns are packed with crunchy crumbed prawns, a crisp cabbage salad and a rich katsu sauce. Bao night is quickly becoming a staple in our home, how about yours?

Allergens:

Wheat

•Gluten

•Eggs

•Soy

•Crustaceans

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

bao buns

(Contains: Gluten, Wheat; )

Cucumber

Spring Onion

2 packet

Potato

Carrot

Garlic

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Katsu Paste

(May be present: Eggs, Gluten, Milk, Soy, Fish, Cashew, Almond, Sesame, Wheat. )

1 packet

Shredded Cabbage Mix

200 g

Peeled Prawns

(Contains: Crustaceans; )

Not included in your delivery

1 drizzle

olive oil

2 tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

1 piece

egg

(Contains: Eggs; )

1 tsp

brown sugar

¼ cup

water

10 g

butter

(Contains: Milk; )

1 drizzle

vinegar (white wine or rice wine)

Nutrition Values

Calories929 kcal

Energy (kJ)3890 kJ

Fat25 g

of which saturates4.9 g

Carbohydrate119 g

of which sugars28.3 g

Dietary Fibre8.3 g

Protein34.6 g

Cholesterol0 mg

Sodium1690 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• 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 the flour mixture to coat, then into the egg and finally into the 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 microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute.

• Uncover, then gently halve the buns. • Fill bao buns with some cabbage salad and prawns. Drizzle over some katsu sauce. • Serve with potato fries and any remaining cabbage salad. • Sprinkle spring onion over fries to serve. Enjoy!