500g raw prawn cutlets
1 tsp salt
4 Tbsp chilli garlic sauce
2 Tbsp cooking oil
8 bao buns
2 cups slaw mix
6 Tbsp mayonnaise
3 limes, 2 juiced, 1 halved
Salt and pepper
A handful fresh coriander leaves
2 red chillies, thinly sliced
Method
- If you are using frozen prawns, place them in a large bowl and cover with cold water and salt. Leave for 30 minutes or until defrosted.
- Dress the slaw with the mayonnaise and lime juice, and season with salt and pepper. Toss until well mixed.
- Steam the bao buns according to packet instructions and cover with a clean tea towel until the prawns are cooked.
- When the prawns are ready, drain, rinse and pat dry with a paper towel. Transfer them to a bowl and coat them in chilli garlic sauce.
- Heat the oil in a pan and fry the prawns for 1-2 minutes until they turn pink. Set aside.
- To assemble, place a small handful of salad in a bao bun, add the prawns, and top with chilli and coriander leaves. Squeeze some fresh lime juice over them before serving.
NOTE: These chilli prawns are easy to cook on the barbecue if you’re doing some outdoor entertaining.
