What does my kitchen look like most days, it's seriously looks like a test kitchen. I am constantly looking out for new recipes to try and attempting things I have never tried before, learning new ways that I can cook things or trying things from countries I know nothing about.
I already have a Steamed Pork Bun recipe on my blog, but today I thought I would test that bun recipe with another bun recipe, but also I figured I wanted try a different way to make my original bun recipe. Well today I discovered my original bun recipe is my favourite, but I have changed how I will forever cook it.
These buns are so soft and fluffy, and really easy to make, but they do take some time. Now I make them in my freestanding mixer, with a dough hook, as I don't really like to knead all that much, I do it when I have to. But if you don't have a mixer, you can do it by hand, just knead it for about 10-12 minutes or until it is smooth.
The filling is delicious, the crunchy prawn with the spice from the spicy sriracha mayonnaise. It's delicious.
Now when I recently made these, I made a few using chicken thigh fillets that I cut into nugget sized pieces, that I also crumbed, just to try. So if you have kids (or adults) that won't eat prawns, you can make it with chicken
I already have a Steamed Pork Bun recipe on my blog, but today I thought I would test that bun recipe with another bun recipe, but also I figured I wanted try a different way to make my original bun recipe. Well today I discovered my original bun recipe is my favourite, but I have changed how I will forever cook it.
These buns are so soft and fluffy, and really easy to make, but they do take some time. Now I make them in my freestanding mixer, with a dough hook, as I don't really like to knead all that much, I do it when I have to. But if you don't have a mixer, you can do it by hand, just knead it for about 10-12 minutes or until it is smooth.
The filling is delicious, the crunchy prawn with the spice from the spicy sriracha mayonnaise. It's delicious.
Now when I recently made these, I made a few using chicken thigh fillets that I cut into nugget sized pieces, that I also crumbed, just to try. So if you have kids (or adults) that won't eat prawns, you can make it with chicken
I have not tried this but buns can be made up to a day in advance and steamed to re-heat before serving.
This is something that is worth trying, it is not hard, but it does involve a little time. The flavours are amazing.
This is something that is worth trying, it is not hard, but it does involve a little time. The flavours are amazing.
Recipe
Makes 12-15
Pork Bun Base:
3 teaspoons active dry yeast
300g bread flour
55g caster sugar
1 1/2 tablespoons instant skim milk powder
2 teaspoons sea salt
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
35ml vegetable oil
Prawns:
1kg frozen peeled green prawns, remove tails
1 cup plain flour
2 eggs
2 tablespoons milk
2-3 cups panko bread crumbs
vegetable or sunflower oil, for deep frying
Sriracha Mayonnaise:
1/2 cup mayonnaise, I like Thomy
1-2 tablespoons Sriracha, this is to taste
To serve:
Soft salad leaves
Fresh coriander leaves
Fresh long red chillies, seeded, finely sliced
Extra Sriracha
To make the buns: combine the yeast and 170ml warm water in the bowl of an electric mixer fitted with a dough hook. Add the flour, sugar, milk powder, sea salt, baking powder, bicarbonate of soda and start the mixer on medium speed. Add the vegetable oil and mix until the dough comes together. Reduce speed to low and continue to mix for 8-10 minutes. Remove the dough, place in a greased bowl, cover with a tea towel and allow to rest in a warm place for about two hours or until the dough has doubled in size.
Meanwhile, Crumb the Prawns: Prepare three bowls, one of well-seasoned flour, one with beaten eggs and milk and one with breadcrumbs.
Individually dip the prawns in the flour, shaking off any excess. Dip into the egg mixture, allowing any excess egg to drip back into the bowl, then cover with the breadcrumbs, pressing down lightly to help them adhere.
Place on a tray lined with baking paper. Repeat with all the prawns. If not frying straight away, cover with plastic wrap and place in the refrigerator.
Back to the buns: Once risen, transfer the dough to a work surface, if the dough is sticky, dust a little flour on your dough. ‘Punch down’ the dough by kneading it for 5 minutes. The aim here is to remove as many air bubbles as possible. Use a rolling pin to roll the dough out to 1/2cm thick. Then use an 9cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Dip your fingers in vegetable oil and lightly spread the oil over the surface of your rounds. Fold rounds in half and flatten slightly with the rolling pin, rolling from the fold to the edges. Place on a square of baking paper and place onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes.
Frying the Prawns: When ready to cook, one-third fill a deep-fryer or large heavy-based saucepan with oil and heat to 170°C, or until a cube of bread dropped into the oil turns golden brown in 20 seconds. Cook the prawns in batches for 2 minutes, or until golden and just cooked through. Drain on paper towel and sprinkle with fine sea salt.
Cook the buns: Pour about 4 cm water in a wok (steamer should not touch water) and bring to rapid simmer over medium-high heat.
Place 4 to 5 buns in your steamer basket, I do it in two steamers at a time, so I can cook 8-10 buns at a time, cover with steamer lid. Steam, in batches for 6-8 minutes or until cooked through, I steam them for 8 minutes.
Serve buns hot. To assemble, open up your bao buns gently, then I like to start with the sriracha mayo, then salad and coriander leaves, prawns, another drizzle of sriracha mayo, sriracha and chillies, if using.
Pork Bun Base:
3 teaspoons active dry yeast
300g bread flour
55g caster sugar
1 1/2 tablespoons instant skim milk powder
2 teaspoons sea salt
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
35ml vegetable oil
Prawns:
1kg frozen peeled green prawns, remove tails
1 cup plain flour
2 eggs
2 tablespoons milk
2-3 cups panko bread crumbs
vegetable or sunflower oil, for deep frying
Sriracha Mayonnaise:
1/2 cup mayonnaise, I like Thomy
1-2 tablespoons Sriracha, this is to taste
To serve:
Soft salad leaves
Fresh coriander leaves
Fresh long red chillies, seeded, finely sliced
Extra Sriracha
To make the buns: combine the yeast and 170ml warm water in the bowl of an electric mixer fitted with a dough hook. Add the flour, sugar, milk powder, sea salt, baking powder, bicarbonate of soda and start the mixer on medium speed. Add the vegetable oil and mix until the dough comes together. Reduce speed to low and continue to mix for 8-10 minutes. Remove the dough, place in a greased bowl, cover with a tea towel and allow to rest in a warm place for about two hours or until the dough has doubled in size.
Meanwhile, Crumb the Prawns: Prepare three bowls, one of well-seasoned flour, one with beaten eggs and milk and one with breadcrumbs.
Individually dip the prawns in the flour, shaking off any excess. Dip into the egg mixture, allowing any excess egg to drip back into the bowl, then cover with the breadcrumbs, pressing down lightly to help them adhere.
Place on a tray lined with baking paper. Repeat with all the prawns. If not frying straight away, cover with plastic wrap and place in the refrigerator.
Back to the buns: Once risen, transfer the dough to a work surface, if the dough is sticky, dust a little flour on your dough. ‘Punch down’ the dough by kneading it for 5 minutes. The aim here is to remove as many air bubbles as possible. Use a rolling pin to roll the dough out to 1/2cm thick. Then use an 9cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Dip your fingers in vegetable oil and lightly spread the oil over the surface of your rounds. Fold rounds in half and flatten slightly with the rolling pin, rolling from the fold to the edges. Place on a square of baking paper and place onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes.
Frying the Prawns: When ready to cook, one-third fill a deep-fryer or large heavy-based saucepan with oil and heat to 170°C, or until a cube of bread dropped into the oil turns golden brown in 20 seconds. Cook the prawns in batches for 2 minutes, or until golden and just cooked through. Drain on paper towel and sprinkle with fine sea salt.
Cook the buns: Pour about 4 cm water in a wok (steamer should not touch water) and bring to rapid simmer over medium-high heat.
Place 4 to 5 buns in your steamer basket, I do it in two steamers at a time, so I can cook 8-10 buns at a time, cover with steamer lid. Steam, in batches for 6-8 minutes or until cooked through, I steam them for 8 minutes.
Serve buns hot. To assemble, open up your bao buns gently, then I like to start with the sriracha mayo, then salad and coriander leaves, prawns, another drizzle of sriracha mayo, sriracha and chillies, if using.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/steamed-prawn-buns.html
Pin it: www.pinterest.com.au/pin/399413060711117608
Pin it: www.pinterest.com.au/pin/399413060711117608
RSS Feed