Crispy Prawn and Mango Bao with Chilli Mayo

15 mins prep | 15 mins cook
Difficulty: Easy | Makes 8

INGREDIENTS
1/2 cup mayonnaise
2 Tbsp chilli sauce
1 cup plain flour
1 Tbsp paprika
1 Tbsp celery seeds
1 Tbsp mixed herbs
1 tsp salt
2 egg whites
16 prawn cutlets, tails removed
1L vegetable oil for frying
8 frozen bao
1 mango, sliced
1 cup cucumber slices
1/4 red onion, thinly sliced
1 spring onion, thinly sliced
2 Tbsp toasted sesame seeds
1 red chilli, thinly sliced

PREPARATION
1. In a small bowl or jar, mix together the mayonnaise and chilli sauce. Reserve.
2. In a large bowl, add flour, paprika, celery seeds, mixed herbs, and salt. Stir in 2 tablespoons of water into the flour for extra crunchy bits. Reserve.
3. In a medium bowl, separate 2 egg whites, saving the yolks for another use. Whisk the whites for about 3 minutes until frothy. Reserve.
4. Heat oil in a medium saucepan. The oil is ready when small clump of seasoned flour sizzles immediately when place into the oil.
5. Place a prawn into the seasoned flour and toss to combine. Dip the prawn into the egg white. Return prawn to the seasoned flour to dredge. Lay the dredged prawn on a plate. Repeat until all prawns have been dredged.
6. Cook prawns 6 at a time for 2 minutes until golden brown. Drain and place on a paper towel lined plate.
7. While the prawns are frying, steam the bao for 7 minutes or according to package directions until fully cooked. Keep bao inside the steamer to keep warm.
8. To assemble: Place steamed bao onto plates, open side up. Layer the bottom half of the bun up with cucumber slices, mango, red onion and 2 fried prawns per bao. Spoon over chilli mayo and sprinkle with with spring onion, sesame seeds and red chilli. Serve immediately.

This recipe was created for Best Foods Mayonnaise.