Sesame Prawn Toast Bao

123 mins
Serves 3
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Directions

  1. 1Deshell and devein 300g of tiger prawns. Add them to a food processor.
  2. 2Deshell and devein 300g of tiger prawns. Add them to a food processor.
  3. 3Deshell and devein 300g of tiger prawns. Add them to a food processor.
  4. 4Add 2tsp sesame oil, a splash of shaoxing wine, 2tsp soy sauce, a pinch of salt and white pepper, 2tsp corn starch, a bunch of minced spring onion, 2 cloves of grated garlic, a knob of grated ginger and 1 egg white to the food processor. Add MSG if desired.
  5. 5Add 2tsp sesame oil, a splash of shaoxing wine, 2tsp soy sauce, a pinch of salt and white pepper, 2tsp corn starch, a bunch of minced spring onion, 2 cloves of grated garlic, a knob of grated ginger and 1 egg white to the food processor. Add MSG if desired.
  6. 6Add 2tsp sesame oil, a splash of shaoxing wine, 2tsp soy sauce, a pinch of salt and white pepper, 2tsp corn starch, a bunch of minced spring onion, 2 cloves of grated garlic, a knob of grated ginger and 1 egg white to the food processor. Add MSG if desired.
  7. 7Blend until the mixture is evenly incorporated and spreadable. Set aside.
  8. 8Blend until the mixture is evenly incorporated and spreadable. Set aside.
  9. 9Blend until the mixture is evenly incorporated and spreadable. Set aside.
  10. 10Combine 120ml of warm milk with 50ml of warm water in a bowl. Add 30g of sugar and mix before adding 5g of dried active yeast.
  11. 11Combine 120ml of warm milk with 50ml of warm water in a bowl. Add 30g of sugar and mix before adding 5g of dried active yeast.
  12. 12Combine 120ml of warm milk with 50ml of warm water in a bowl. Add 30g of sugar and mix before adding 5g of dried active yeast.
  13. 13Let the yeast activate for about 10 minutes.
  14. 14Let the yeast activate for about 10 minutes.
  15. 15Let the yeast activate for about 10 minutes.
  16. 16Add 300g of all-purpose flour to a bowl with a pinch of salt and a pinch of baking powder. Pour in the yeast mixture and knead until a smooth ball forms.
  17. 17Add 300g of all-purpose flour to a bowl with a pinch of salt and a pinch of baking powder. Pour in the yeast mixture and knead until a smooth ball forms.
  18. 18Add 300g of all-purpose flour to a bowl with a pinch of salt and a pinch of baking powder. Pour in the yeast mixture and knead until a smooth ball forms.
  19. 19Let the dough rest in a covered greased bowl for 2 hours.
  20. 20Let the dough rest in a covered greased bowl for 2 hours.
  21. 21Let the dough rest in a covered greased bowl for 2 hours.
  22. 22Punch out the air from the dough and roll it out until it is smooth but not too thin.
  23. 23Punch out the air from the dough and roll it out until it is smooth but not too thin.
  24. 24Punch out the air from the dough and roll it out until it is smooth but not too thin.
  25. 25Cut out evenly sized circles using a pastry cutter. Brush each circle with a little oil and fold them over.
  26. 26Cut out evenly sized circles using a pastry cutter. Brush each circle with a little oil and fold them over.
  27. 27Cut out evenly sized circles using a pastry cutter. Brush each circle with a little oil and fold them over.
  28. 28Place the bao buns on parchment paper in a steaming basket. Cover and let them rest for 15 minutes before steaming.
  29. 29Place the bao buns on parchment paper in a steaming basket. Cover and let them rest for 15 minutes before steaming.
  30. 30Place the bao buns on parchment paper in a steaming basket. Cover and let them rest for 15 minutes before steaming.
  31. 31Steam the buns over simmering water for 8 minutes, then let them cool.
  32. 32Steam the buns over simmering water for 8 minutes, then let them cool.
  33. 33Steam the buns over simmering water for 8 minutes, then let them cool.
  34. 34Once cooled, fill the buns with the prawn mixture. Avoid overfilling.
  35. 35Once cooled, fill the buns with the prawn mixture. Avoid overfilling.
  36. 36Once cooled, fill the buns with the prawn mixture. Avoid overfilling.
  37. 37Coat the filled buns in white, black, and toasted white sesame seeds.
  38. 38Coat the filled buns in white, black, and toasted white sesame seeds.
  39. 39Coat the filled buns in white, black, and toasted white sesame seeds.
  40. 40Heat neutral oil to 350°F and carefully fry the buns prawn-side down. Baste, rotate, and remove once golden and crisp. Set aside to drain.
  41. 41Heat neutral oil to 350°F and carefully fry the buns prawn-side down. Baste, rotate, and remove once golden and crisp. Set aside to drain.
  42. 42Heat neutral oil to 350°F and carefully fry the buns prawn-side down. Baste, rotate, and remove once golden and crisp. Set aside to drain.
  43. 43For the dipping sauce, combine kewpie mayonnaise, chilli crisp, honey, and furikake.
  44. 44For the dipping sauce, combine kewpie mayonnaise, chilli crisp, honey, and furikake.
  45. 45For the dipping sauce, combine kewpie mayonnaise, chilli crisp, honey, and furikake.

Ingredients

  • 300 g tiger prawns
  • 300 g tiger prawns
  • 300 g tiger prawns
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 1 splash shaoxing wine
  • 1 splash shaoxing wine
  • 1 splash shaoxing wine
  • 2 tsp soy
  • 2 tsp soy
  • 2 tsp soy
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 2 tsp corn starch
  • 2 tsp corn starch
  • 2 tsp corn starch
  • 1 bunch spring onion
  • 1 bunch spring onion
  • 1 bunch spring onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 knob ginger
  • 1 knob ginger
  • 1 knob ginger
  • 1 egg white
  • 1 egg white
  • 1 egg white
  • 1 optional MSG
  • 1 optional MSG
  • 1 optional MSG
  • 120 ml warm milk
  • 120 ml warm milk
  • 120 ml warm milk
  • 50 ml warm water
  • 50 ml warm water
  • 50 ml warm water
  • 30 g sugar
  • 30 g sugar
  • 30 g sugar
  • 5 g dried active yeast
  • 5 g dried active yeast
  • 5 g dried active yeast
  • 300 g AP flour
  • 300 g AP flour
  • 300 g AP flour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch baking powder
  • 1 pinch baking powder
  • 1 pinch baking powder
  • 1 little oil
  • 1 little oil
  • 1 little oil
  • 1 kewpie
  • 1 kewpie
  • 1 kewpie
  • 1 chilli crisp
  • 1 chilli crisp
  • 1 chilli crisp
  • 1 honey
  • 1 honey
  • 1 honey
  • 1 furikake
  • 1 furikake
  • 1 furikake
  • 1 neutral oil
  • 1 neutral oil
  • 1 neutral oil
  • 1 white sesame seeds
  • 1 white sesame seeds
  • 1 white sesame seeds
  • 1 black sesame seeds
  • 1 black sesame seeds
  • 1 black sesame seeds
  • 1 toasted white sesame seeds
  • 1 toasted white sesame seeds
  • 1 toasted white sesame seeds

Equipment

food processorknifescissorsgratersteaming basketpastry cutterbowlspoonpastry brushmeasuring cuppot