Recipe Deep fried prawn toast bao bun
Ingredients
- Macphie sau-ci® o.t.t Spicy Jalapeño savoury topping
- 6 bao buns
- 300g raw king prawns
- 50g chopped spring onion
- 20g chopped coriander
- Zest and juice of 1 lime
- 20g sriracha
- 100g egg white
- 100g nigella seeds
- 100g linseed
- Thinly sliced Spring onions
- Chopped Coriander
Method
In a food processor add the prawns, spring onions, coriander, lime, sriracha and egg white, blend until smooth.
Equally fill the bao buns with the prawn mix, smooth off around the edges ensuring there is no prawn mix on the outside of the bao bun.
Mix the nigella seeds and linseeds, carefully roll the bao bun, prawn mix side down into the seeds, ensuring the prawn mix is covered with the seeds.
Pre heat a deep fat frier to 160°C, Deep fry for 8 minutes, until golden and cooked through.
Finish with thinly sliced spring onions and chopped coriander, Serve with Macphie sau-ci® o.t.t Spicy Jalapeño savoury topping.
