Sunny prawn bao buns

PREP + COOK TIME 25 MINUTES SERVES 8

¼ cup (75g) Japanese mayonnaise 1 tablespoon sriracha

2 tablespoons lime juice

24 (1.6kg) large uncooked prawns, peeled, deveined, tails left intact

8 (240g) frozen gwa pao buns

(Taiwanese hamburger buns) (see note)

150g store-bought fine-cut coleslaw salad mix ½ cup coriander leaves

2 teaspoons toasted sesame seeds lime wedges, to serve

PICKLED CUCUMBER

1 fresh long red chilli, seeded, chopped finely ½ cup (125ml) white vinegar

2 teaspoons caster sugar

1 teaspoon sea salt flakes

250g baby cucumbers (qukes), sliced thinly

1 Make pickled cucumber.

2 Combine Japanese mayonnaise, sriracha and 1 tablespoon of the lime juice in a small bowl; season. Place prawns in a large bowl; add half the mayonnaise mixture, then toss well to coat. Reserve remaining mayonnaise mixture.

3 Heat a large oiled grill plate (grill or barbecue) over medium high heat. Cook prawns, in batches, for 1 minute each side or until cooked through.

4 Meanwhile, steam or microwave buns according to packet directions.

5 Toss coleslaw mix with remaining lime juice in a medium bowl.

6 Spread remaining mayonnaise mixture in the buns. Fill buns with coleslaw, pickled cucumber, prawns and coriander; sprinkle with sesame seeds. Serve bao buns with lime wedges.

PICKLED CUCUMBER

Combine chilli, vinegar, sugar and salt flakes in a medium glass bowl. Stir in cucumber. Cover and stand for 15 minutes. Drain.

While this beautiful book contains all the recipes you’d expect for ham, turkey, sides, desserts and puddings, it also has new recipes to inspire you to create your own menu. RRP $49.99, is available where all good books are sold and at awwcookbooks.com.au.