A fluffy bao bun filled with crispy shrimp in a surprising coating of prawn crackers, fresh sweet cucumber, and a spicy kick of sriracha mayo. Perfect as a street food-style snack or a luxurious appetizer.

Start a day in advance for the best flavor. Grind the uncooked prawn crackers in a blender into small, coarse pieces and set aside. Mix the water, vinegar, and sugar until the sugar has completely dissolved: this will be your sweet and sour marinade.

Cut the cucumber lengthwise into quarters, remove the seeds and cut into thin slices. Cut the spring onion into fine rings and finely chop the chili pepper and fresh ginger.

Mix everything into the sweet and sour marinade, cover and leave to marinate in the refrigerator for about 24 hours. This allows all the flavors to infuse well.

Prepare three bowls:

• one with flour

• one with beaten egg

• one with finely ground prawn crackers

First coat the shrimp in flour, then dip them in the egg, and finally press them firmly into the prawn cracker pieces. Fry the shrimp in oil at 180 °C until they are golden brown and crispy (this only takes a few minutes).

Meanwhile, steam the bao buns in a steamer basket until they are soft and fluffy.

Spread a generous layer of sriracha mayo on the warm bao buns.

Top with the sweet and sour cucumber and spring onion (add some extra chili if you like it spicy, but leave out the ginger). Finally, top with the crispy prawn crackers.

Serve immediately and enjoy that perfect combination of soft, crunchy, fresh, and spicy!