• Preheat oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes. Quarter larger pieces. On a lined baking tray, toss with salt, pepper and a drizzle of oil.
• Arrange cut-side down then roast on the top shelf for 15-20 mins.
• After 15 mins, crush each potato with the bottom of a bowl. Drizzle with oil. Sprinkle with sesame seeds and chilli flakes (use less if you don't like spice).
• Return to the top shelf of the oven to cook until crispy and golden, 8-10 mins.

• Meanwhile, trim and thinly slice the radish.
• Pop into a bowl along with vinegar, 1 tsp sugar and ¼ tsp salt (double both for 4p).
• Mix together and set aside, continuing to stir frequently.

• Halve the cabbage, cut out the tough core and thinly slice.
• Toss the cabbage with half the aioli. Season to taste with salt and pepper.
• Reserve 1 tbsp of the remaining aioli (double for 4p).
• Mix what's left of the aioli with the sweet chilli sauce and gochujang in a bowl.

• In a bowl, mix the breadcrumbs with salt and pepper.
• In a separate bowl, toss the prawns with the reserved aioli.
• Toss the prawns, one at a time, through the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw prawns.
• Place the prawns on a lined baking tray.
• Drizzle over some oil and cook in the oven for 8-10 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.

• Place the bao on a plate (three at a time) and microwave covered for 1 min. 
• Keep covered until serving.

TIP: You can steam the bao as well. Place a large pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on the pot. Place the bao (three at a time) on the baking sheet. Cover and steam for 3-4 mins.

• Fill each bao with some cabbage slaw and prawns.
• Drizzle with sweet chilli aioli and garnish with pickled radish.
• Serve remaining slaw and smashed potatoes alongside.