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Prawn to be wild

Prawn to be wild

  • Summer
  • Cold-water prawns
Time:30 min
Time:30 min



Cooking instructions

Defrost the prawns and drain them properly.

Steam the Bao buns and split them in halves.

Spread the yuzo mayo on the buns.

Fill the buns with avocado, Chinese leaf and prawns.

Drizzle Sirach mayo on the prawns.

Sprinkle chili, ginger, coriander and Togarashi over the filling.

Next recipe: Barbecued cod with green Milan cabbage and almonds