Prawn shia song bao

Ingredients

For the prawn mix

• 250g prawns
• 25g carrots, peeled and finely diced
• 25g celery, finely diced
• 25g water chestnuts, finely diced
• 2 cloves of garlic, minced
• 1 tsp caster sugar
• ½ tsp salt
• 7g corn flour
• 35g egg white
• A pinch of ground white pepper
• ¼ tsp fermented chilli

To assemble

• 6 x hot-dog-shaped bao buns
• 1 clove of garlic
• 50g mayonnaise
• A few coriander stems

Method

Prepare the prawn mix by peeling and de-veining the prawns. Cut them to around 1cm cubes and place in a large mixing bowl. Add the diced veg and minced garlic.

Add the salt, sugar, white pepper, corn starch and egg white and use your hands to combine them properly, making especially sure that the salt and sugar are fully incorporated. Leave to sit for 15 mins to let the seasoning and flavours meld together.

Take your wok (or the deepest non-stick frying pan you have) and fill it with vegetable oil to a depth of 8-10cm. Heat the oil up to 130C.

While the oil is still heating, set up your frying station. You will need a ladle and either a slotted spoon or a pasta spider. You will also need a sieve, placed over a large, wide bowl. Once the oil is ready, drop in two ladles of prawn mix and stir using the spoon or spider.

Cook the prawns for 2-3 mins, until their colour turns opaque pink. Drain by pouring them into the sieve over the bowl. Be very careful at this stage, as the oil is very hot. Return the oil to the pan and repeat the process for the next batch of prawn mix.

Once all the prawns are cooked, mix through the fermented chilli.

Next, fry the bao. Heat the oil to 180C, then gently drop in your bao. Fry on each side for about 30-40 seconds, until golden brown. You will probably need to do this in a couple of batches – you should allow your bao enough space to bob around in the pan.

Finely grate a clove of garlic into the mayonnaise and mix thoroughly. Finely chop some coriander stems.

Taking care not to cut the bao all the way through, cut a slit lengthways and vertically through each one. Spread some garlic mayo in the middle and fill generously with prawn shia song. Finish with a sprinkling of the coriander. Enjoy immediately.