These easy-to-make sesame studded prawn appetisers are a bao version of the classic golden-fried prawn toasts. Serve with a sweet chilli sauce for dipping.
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 345 |
| Fat | 8.4g |
| Saturates | 2.8g |
| Protein | 17.8g |
| Carbs | 51g |
| Sugars | 11.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the bao buns, combine the yeast and lukewarm milk in the bowl of a stand mixer fitted with a hook attachment, stir to combine. Set aside for 5 minutes or until frothy.
Add in the flour and 1tbsp of oil and run the machine on slow until the ingredients are combined, then increase the speed and knead for 10-25 minutes or until the dough is smooth and elastic.
Grease a large bowl and place the dough in it. Cover with a damp towel or cling film and proof for 30-45 minutes at room temperature until double in size.
Peel, clean and chop the prawns, and finely grate one garlic clove and a 5cm piece of ginger. Then, separate one egg and reserve the egg white. To make the prawn filling, combine the prawns, garlic clove, ginger, egg white, ½ tsp (2.5ml) honey, 2tsp soya sauce and finely chopped spring onions in a small bowl and refrigerate for 15 minutes.
To make the sweet chilli sauce, preheat the oven to 200°C, gas mark 6.
Place the whole chillies on a baking tray and roast for 10-15 minutes until charred and blistered.
Place in a resealable bag or bowl covered with cling film to steam for 5 minutes or until tender.
Finely chop the chilli, removing the skin and seeds if desired.
Place the chillies, vinegar, 80ml of water, sugar, three finely chopped garlic cloves, the remaining 1 tsp of soya sauce and 2 tbsp (30ml) honey in a medium-sized pot and bring to a boil and reduce to a simmer for 5 minutes.
Stir the corn flour and the remaining 10ml of water together and stir it into the sauce. Simmer for 3-5 minutes or until it thickens and the corn flour cooks out.
Remove from the heat and let cool at room temperature.
Remove the dough from the bowl and knead for 1 minute on a clean surface.
Shape the dough into a 3cm thick log and cut into 2cm long pieces. Roll the pieces into balls and rest for 3 minutes.
Roll balls till 3-4mm thick.
Lightly dust a clean work surface with flour and knead the dough for 1 minute. Roll the dough out 4mm thick and use a 7cm round cutter to cut out rounds. Brush the top with oil and fold in half.
Fill a large saucepan 1⁄3 of the way with water and bring to a simmer.
Line a steamer basket with baking paper and place over the pot of water. Arrange 2-3 bao buns in the steamer and steam, lid on, for 8-10 minutes or until puffed and cooked through.
Heat a large pot of oil or a deep fryer to 170°C.
Place 2 whisked eggs in a shallow bowl and the panko along with the sesame seeds in another.
Fill the bao buns with 4 tsp of the filling and dip in the egg mixture first, then in the panko mixture.
Fry the buns in the preheated oil for 2 minutes per side or until golden and crispy.
Serve hot with the sweet chilli sauce.
