Prawn & Vegetable Bao

Make the bun dough according to the pack instructions and set aside for 10 minutes.

Halve the cucumber and remove the seeds with a teaspoon, then cut into thin batons. Mix in the pickling salts from the kit and 40ml water and set aside.

Mix the mange tout, prawns and ginger together in a bowl and stir in the dry rub sachet. Mix the glaze sachet with 140ml of water.

Divide the dough into 4 and roll into smooth balls. Roll each ball out, using the reserved dough flour, into ovals around 3mm thick. Brush with a little oil and fold over. Cook the buns according to the pack instructions.

Meanwhile, heat the oil in a frying pan and fry the prawn mixture for 3-4 minutes, add the pak choi and the reserved glaze, and cook for 2 minutes. Fill the buns with the prawn mixture and serve with the drained pickled cucumber.