Sauce: Mix together ½ cup mayonnaise with 2 tbs sriracha. Set aside.

Vegetables: Dice ⅓ cucumber, 1 avocado and 1 mango into 1cm cubes. Add to a bowl, toss with the juice of ½ lime and set aside.

Prawns: Remove tails from prawns and slice them in half so they’re bite sized. In a bowl, combine ½ cup plain flour, 1 tsp paprika, 1 tsp mixed herbs, and 1 tsp salt. Add in 1-2 tbs water to create lumps which will turn into crunchy bits. Add 1 egg white to another small bowl. Toss the prawns in the flour mix, then into the egg white, and back in the flour. Lay on a plate and continue until all the prawns are coated.

Cook prawns: Heat a small pot to medium-high heat and add 1 inch of canola oil. Once hot, cook the prawns for 2-3 minutes per side, remove and let drain.

Bao: Cook bao as per packet instructions

Assemble: Plate up bao by spreading some spicy mayo, adding prawns, mango/cucumber/avocado and topping with more sauce and sesame seeds.