Prawn Katsu Bao Buns & Loaded 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. 
• Coat peeled prawns first in the flour mixture, then the egg and finally in 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 the frying pan, then return to 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(see ingredients), 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.