Crispy Prawn and Mango Bao with Chilli Mayo

Crispy Prawn and Mango Bao with Chilli Mayo by Bunny Eats Design


Time of preparation

15 min

Cooking time

15 min


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  • 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

Recipe Directions

  1. In a small bowl, mix the Best Foods Mayonnaise and chill sauce and set aside.

  2. 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.

  3. 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.

  4. Heat oil in a saucepan. The oil is ready when a small clump of seasoned flour sizzles immediately.

  5. 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.

  6. Deep fry prawns 6 at a time for 2 minutes until golden brown. Remove and drain on a paper towel lined plate.

  7. While the prawns are frying, steam the bao for 7 minutes until cooked. Keep them inside the steamer to keep warm.

  8. 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.