Prawn Katsu Bao Buns & Cabbage Salad
with Spring Onion Fries
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?
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
Ingredients
2
potato
2 clove
garlic
1
carrot
1
cucumber
1 sprig
spring onion
1 packet
panko breadcrumbs
(Contains Gluten; )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
½ packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
6
bao buns
(Contains Gluten(Wheat); )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
brown sugar
¼ cup
water
10 g
butter
(Contains Milk; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place 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 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.
• Gently halve bao buns. • Fill bao buns with some cabbage salad and crumbed prawns. Drizzle over some katsu sauce. • Serve with potato fries and any remaining cabbage salad. Sprinkle spring onion over fries to serve. Enjoy!