Coconut Prawn Bao Buns


Who can resist the pillowy softness of Bao Buns? Follow this simple yet delicious recipe to create mouth-watering bao buns. Perfect to feed a hungry crowd or just treat yourself.


Serves 4

1 pack Mrs Tran’s Kitchen regular Bao Buns

1 pack Mrs Tran’s Kitchen Coconut Prawn Fingers

1 bottle Mrs Tran’s Kitchen Pineapple Sweet Chilli Sauce

2 Lebanese cucumbers

Optional: Coriander springs to garnish

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Cooking Instructions

  1. From frozen, steam Bao Buns for 5-8 minutes.
  2. Cook Coconut Prawn Fingers until golden brown either by deep-frying on medium heat for 5-6 minutes, or oven-baking at 200C for 10-15 minutes, or air-frying at 180C for 15 minutes.
  3. Using a vegetable peeler, create some cucumber ribbons. Alternatively, slice cucumbers into 10cm long batons.
  4. To assemble buns, gently open Bao Buns, add some cucumber and a Coconut Prawn Finger.
  5. Drizzle some Pineapple Sweet Chilli Sauce over prawn and garnish with a sprig of coriander.
  6. Serve and enjoy!