Coconut prawn bao buns

Make pickled cucumber: Combine vinegar, sugar, salt flakes and chilli in a medium glass bowl. Stir in cucumber. Cover, stand for 15 minutes. Drain.

Preheat LG Series 9-76L InstaView Steam Oven to 180°C Air Fry Mode. Place a wire rack over an oven tray and cover the rack with baking paper.

Combine mayonnaise, sriracha and 1 tablespoon of the lime juice in a small bowl; season. Place prawns in a large bowl; add half the mayonnaise mixture, then toss well to coat. Reserve remaining mayonnaise mixture for buns.

Place shredded coconut in a medium bowl. Holding the tail of one prawn at a time, coat prawns in coconut, pressing down firmly to coat, then place on wire rack on prepared tray.

Cook Air Fry Mode, for 12-13 minutes or until coconut is golden and prawns are cooked through. Set aside and keep warm.

Switch oven function to 160°C Steam Mode. Place buns on a baking-paper-lined oven tray and cook Steam Mode from frozen for 7-8 minutes or until heated through.

Meanwhile, toss coleslaw mix with remaining lime juice in a medium bowl.

Spread remaining mayonnaise mixture in the buns. Fill buns with coleslaw, pickled cucumber, coconut prawns and coriander; sprinkle with sesame seeds. Serve bao buns with lime wedges.