Crispy Prawn Cocktail Bao Buns With Marie Rose Sauce

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

Cut your potatoes (skins on) into chips

Add the chips 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

Drain your king prawns, then add them to a bowl with half of your Henderson's Relish (you'll use the rest later!) and gently mix together until the prawns are fully coated

Set aside – these are your marinated prawns

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Chop your tomato[es] in half, then slice finely

Chop your chives finely

Combine your tomato ketchup and mayo in a bowl with the remaining Henderson's Relish, most of your ground smoked paprika (save some for garnish!) and a pinch of salt and pepper – this is your Marie Rose sauce

Add your cornflour to the bowl with the marinated prawns and season with a pinch of salt and pepper

Mix it all together until the prawns are fully coated in the batter – these are your coated prawns

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once hot, add the coated prawns and cook for 6-7 min or until the prawns are cooked through and the batter is golden and crisp – these are your crispy prawns

Tip: Cooking for 3 or more? Do this in batches!

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

To build your bao buns, add the sliced tomato to each bao and top with a handful of shredded lettuce and the crispy prawns

Drizzle with the Marie Rose sauce and garnish with the chopped chives and sprinkle with the remaining ground smoked paprika – these are your crispy prawn cocktail bao buns with Marie Rose sauce