Prawn Katsu Bao Buns & Cabbage Salad
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Prawn Katsu Bao Buns & Cabbage Salad

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?

Allergens:
Gluten
Egg
Gluten(Wheat)
Crustacean/Crustacé
Milk
Soy

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

Total Time40 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

2

potato

2 cl

garlic

1

carrot

1

cucumber

1 sprig

spring onion

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

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 (white wine or rice wine)

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Nutrition Values

Energy (kJ)4315 kJ
Calories1031 kcal
Fat30.1 g
of which saturates8.4 g
Carbohydrate134.4 g
of which sugars40 g
Dietary Fibre10 g
Protein36.5 g
Sodium1498 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 Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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 then 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.

3
3

• 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.

4
4

• Wipe out frying pan and return to medium-low heat. Add katsu paste (see ingredients), the brown sugar, water and butter. Cook, stirring, until slightly reduced, 2-3 minutes.

5
5

• 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.

6
6

• 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!