- 1/2 cup Best Foods mayonnaise
- 2 tbsp chilli sauce
- 1 cup flour
- 1 tbsp paprika
- 1 tbsp celery seeds
- 1 tbsp mixed herbs
- 1 tsp salt
- 2 egg Whites
- 16 prawn cutlets tails removed
- 1 litre vegetable oil
- 8 bao buns
- 1 cup mango sliced
- 1 cup cucumber sliced
- 1/4 red onion sliced
- 1 spring onion sliced
- 2 tbsp sesame seeds
- 1 red chilli sliced
In a small bowl, mix the Best Foods Mayonnaise and chill sauce and set aside.
In a large bowl, add flour, paprika, celery seeds, mixed herbs, and salt. Stir in 2 tbsp of water for extra crunchy bits and set aside.
In a medium bowl, separate 2 egg whites, saving the yolks for another use. Whisk the whites for 3 minutes until frothy and set aside.
Heat oil in a saucepan. The oil is ready when a small clump of seasoned flour sizzles immediately.
Place a prawn into the seasoned flour and toss to coat. Dip the prawn into the egg white and return to the seasoned flour to dredge. Lay the dredged prawn on a plate. Repeat with all prawns.
Deep fry prawns 6 at a time for 2 minutes until golden brown. Remove and drain on a paper towel lined plate.
While the prawns are frying, steam the bao for 7 minutes until cooked. Keep them inside the steamer to keep warm.
To assemble: Place steamed bao onto plates open side up. Layer the bottom halves with cucumber slices, mango, red onion and 2 prawns per bao. Spoon over chilli mayo and sprinkle with spring onion, sesame seeds and red chilli. Serve immediately.