An Asian favourite, these buns are perfect for a summertime lunch
These are by far one of my favourite things to make. It's straightforward, doesn't require much skill and freezes well. Filled with fried chicken thighs and sriracha mayo, steak and honey-soy sauce or this version, grilled prawns and hoisin sauce, it's always a crowd favourite. The recipe for the bao yields 10 buns and can easily to doubled. Set aside 2 hours before serving to make at the dough and allow enough rising time for a fluffy, soft bun.
The bao recipe is from Omnivore's Cookbook. I recommend 10 minutes of steaming and not opening the basket in that time to ensure that the buns don't deflate.
Prawns marinade:
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp hoisin sauce
3 cloves garlic, chopped finely
thumb piece of ginger, chopped finely
Pan fry or braai the prawns until cooked and add to to your buns with julienned carrots, cucumber and coriander.
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