Enjoy the Chinese traditional street food in a savoury version. With a hit of spiciness from the Ma Po Sauce, the bubble waffle will make your mouth water.
Mix the prawns with the Lee Kum Kee Ma Po Tofu Stir-fry Sauce .
Whisk together all the ingredients for the bubble waffle batter. Pass through a sieve to make it smooth. Rest in a warm place for 5 minutes. Preheat the bubble waffle machine.
To make crispy prawn, drain from the excess marinade. Coat the prawns first in flour, dip into the egg and then toss in breadcrumbs.
Deep-fry prawns at 170°C until golden colour. Drain on a paper towel to absorb excess oil. Mix together the dressing.
Cook the bubble waffles as per machine instructs. Whilst each waffle is still warm, curve the bubble waffle into a cone shape . It helps place in a cup shaped container.
Assemble bubble waffle cones with prawns and cucumber strips. Drizzle Ma Po mayonnaise dressing and scatter with sesame seeds.
Plating tips - Curve
Generally, the curly surface can bring more dimension for photos compared to flat one. Curve the bubble waffle when it is still warm.
Cooking tips
Alternatively, you can use tortilla wraps or plain flatbread instead of making a bubble waffle.
PREP TIME 15 MINUTES, COOK TIME 15 MINUTES
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
