Char Siu-Style Jumbo Prawn Bao Buns, Mooli Slaw & Loaded Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into fries

Add the fries to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Meanwhile, add your mooli slaw mix and rice vinegar to a large bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give everything a good mix up and set aside – this is your quick-pickled mooli slaw

Combine your sriracha (can't handle the heat? Go easy!) and mayo in a small bowl – this is your sriracha mayo

Pick your coriander leaves from the stalks, discard the stalks

Peel and grate your garlic

Combine the grated garlic, your five-spice mix, hoisin sauce, honey and soy sauce in a bowl

Add 2 tbsp [3 tbsp] [4 tbsp] cold water and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and stir everything together – this is your char siu-style sauce

Once the fries are nearly done, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Drain, then add your jumbo prawns to a large bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and mix together until the prawns are fully coated

Once hot, add the coated jumbo prawns to the pan and cook for an initial 4-5 min or until golden

Once the prawns are golden, add the char siu-style sauce to the pan and cook for a further 3-4 min or until the sauce has thickened and the prawns are cooked through – these are your char siu-style jumbo prawns

Pierce your bao bun packet[s] with a few holes and microwave for 1-2 min

To build your buns, fill each bao bun with the char siu-style jumbo prawns and top with some of the quick-pickled mooli slaw

Drizzle over a little of the sriracha mayo and garnish with half of your crispy onions and some coriander leaves (save the rest for later!) – these are your char siu-style jumbo prawn bao buns