The Limery Quick and Easy Prawn Bao Buns

Bao Buns

• 1 thinly sliced Avocado
• 1/2 Cucumber julienned

Coleslaw:

• 1/4 cabbage thinly sliced
• 1 Tbsp Mayo
• 1/2 tsp The Limery lemon juice
• 1 Tsp chopped fresh parsley

Pickled Onion:

• 1/2 red onion thinly sliced
• 1 Tbsp caster sugar
• 1/2 cup red wine vinegar
• 3 Tbsp water
• Salt and Pepper

Spicy Prawns:

• 400g raw prawns (shell removed)
• 1 tsp ground garlic powder, cumin, paprika, salt
• 1 Tbsp apple cider vinegar
• 2 1/2 Tbsp olive oil
• 1 tsp The Limery Lime Juice
• 2 tsp Abodo sauce (add a chilli for extra spice)

Spicy Mayo:

• 1/2 tsp Abodo sauce
• 4 Tbsp mayo

Garnish:

• Coriander
• Drizzle of The Limery Lime Juice

Prepare the Pickled Onion:

1. Place the thinly sliced red onion in a small bowl or jar.
2. In another bowl, mix red wine vinegar, water, caster sugar, and a pinch of salt and pepper until sugar is dissolved.
3. Pour the liquid over the onion. Set aside to pickle for at least 20 minutes while you prepare the rest.

Make the Coleslaw:

1. In a bowl, combine sliced cabbage, mayonnaise, lemon juice, and chopped parsley.
2. Season lightly with salt and pepper. Mix well and set aside.

Prepare the Spicy Mayo:

1. Stir together mayonnaise and Abodo sauce in a small bowl until smooth.
2. Adjust spice to taste if needed.

Cook the Spicy Prawns:

1. In a bowl, toss prawns with garlic powder, cumin, paprika, salt, apple cider vinegar, olive oil, lime juice, and Abodo sauce.
2. Heat a non-stick pan over medium-high heat. Add prawns and cook for 2–3 minutes per side or until pink and cooked through. Remove from heat.

Assemble the Bao Buns:

1. Steam your bao buns according to package or recipe instructions until soft and fluffy.
2. Spread a little spicy mayo inside each bun.
3. Add a small amount of coleslaw, a few julienned cucumber slices, and pickled onion.
4. Top with cooked prawns and a few slices of avocado.
5. Garnish with fresh coriander and a drizzle of The Limery Lime Juice.

The Limery