Coconut prawn bao buns | Women's Weekly Food
These prawn bao buns are surprisingly quick and easy to make. Perfect for entertaining and feeding a crowd.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- ¼ cup (75g) Japanese mayonnaise
- 1 tbsp sriracha
- 2 tbsp lime juice
- 24 large uncooked prawns (1.6kg), peeled, deveined, tails left intact
- 1¼ cups (95g) shredded coconut
- 8 frozen gwa pao buns (240g) (Taiwanese hamburger buns) (see tips)
- 150g coleslaw mix
- ½ cup coriander leaves
- 2 tsp sesame seeds, toasted
- Lime wedges, to serve
- PICKLED CUCUMBER
- ½ cup (125ml) white vinegar
- 2 tbsp caster sugar
- 1 tsp sea salt flakes
- 1 long red chilli, seeded, chopped finely
- 250g baby cucumbers, sliced thinly
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