Prawn Taco Bao

Try these crunchy, fresh, spicy and delicious bao buns for the ultimate spin on your classic prawn taco.



For the prawns

16 giant prawns (we love United Fisheries)

1 box Diamond Coat ’n Cook bread crumbs

2 eggs (we love Woodland

½ cup milk (we love Anchor

1 cup flour (we love Chantal Organics

Avocado cooking oil for deep frying (we love Olivado)

1 tsp chilli powder 


For the Salsa 

A handful coriander - chopped (we love Superb Herb)

2 mango - cubed 

1 red onion - finely chopped 

4 jalapenos - finely chopped (we love Golden Sun)  

1 red pepper - finely chopped 

2 limes - 1 zest and 2 juiced 


To Serve 

8 bao buns (we love United Food Co.)

Cos lettuce - shredded (we love The fresh Grower)


Sriracha hot sauce 


  1. Mix all of the salsa ingredients together and place in the fridge to marinate for 10 minutes.
  2. Whisk the egg and milk together. 
  3. Dip the prawns in flour, egg wash and Diamond coat n cook. Heat the avocado cooking oil in a wok over a high heat. Deep fry the prawns for approximately 3-4 minutes until golden and crisp delicious. Drain on kitchen towel. Sprinkle with chilli powder.
  4. Steam the bao buns as per packet instructions. Keep hot. 
  5. Build your prawn bao tacos by spreading the inside with mayonnaise and sriracha. Then add in the lettuce, followed by the salsa, followed by the prawns and an extra sprinkle of coriander. 
  6. Devour while hot and crunchy!