Crispy Prawn Bao Buns

Crispy Prawn Bao Buns

21st Feb 2020

Guaranteed crowd pleaser. Weekend lunch sorted!


Lotus/Bao Buns. Get these frozen from any Asian grocer.

500g Raw peeled & deveined king prawns (or chicken, pork or tofu)

1/3 cup Rice Flour

1/4 tsp each of Chilli, Garlic & Onion Powder

Salt & Pepper

Oil (Grapeseed or Rice Bran oil are good for frying)

Coleslaw (packet bought or grated cabbage & carrot)

Fresh Herbs: coriander, chives, basil, Thai basil, fresh chili

Fried shallots (from the Asian section of the supermarket)

1/2 cup Japanese Kewpie Mayo (from the Asian section of the supermarket)

1 Tbsp Sricha chilli sauce


1. Steam the buns for 15 minutes

2. Mix the rice flour, chilli/garlic/onion powders and salt & pepper in a large bowl

3. Toss the prawns in the flour mix

4. Shake off excess flour and fry the prawns in hot oil until crispy

5. Drain on paper towel

6. Mix the Kewpie mayo and chilli sauce together in a bowl

To Assemble

1. Start with a generous spoon of  chilli mayo in the bun

2. Add some coleslaw & prawns

3. Top with the fresh herbs, sliced chilli and fried shallots