Fresh salad & Crunchy Korean shelled prawns, sandwiched between a soft, milky bao bun.
(Cooking time: 2 hr 30 minutes)
- 370g plain flour
- Extra plain flour for dusting
- 1 teaspoon of baking powder
- 1 1/2 teaspoon of instant dry yeast
- 2 tablespoons of white sugar or coconut sugar
- 2 tablespoons of veg oil or corn oil
- A pinch of salt
- 180 ml of warm water
- 20 ml of the milk of your choice
- 20 squares of 12 x 12
- A packet of defrosted cooked prawns
- 1/2 teaspoon of paprika
- 1/2 OXO chicken stock cube
- 1 teaspoon malt vinegar
- 1 teaspoon lazy garlic
- 4 tablespoons of flour
- 4 tablespoons of corn starch
- 8 tablespoons of dried breadcrumbs
- 8 tablespoons of fine oats
- Vegetable oil
- 1 egg
(Popcorn prawn sauce)
- 100ml of low salt soy sauce
- 4 tablespoons of honey
- 1 small teaspoon of brown sugar
- 1/2 teaspoon of very lazy garlic
- 1 teaspoon of rice vinegar
- 1 teaspoon of sesame seed oil
- 100 ml of water
- 1 teaspoon of corn starch
- Herbs from kimchi noodle packet
- 1 small teaspoon of Taekyung red pepper powder
- 1 small teaspoon of chicken gravy granules
- Firstly, marinate the prawns with a chicken stock cube, paprika, vinegar, and garlic. In a separate bowl, make the coating for the popcorn prawns, mix the flour, corn starch, breadcrumbs and oats.
- Then, prepare the bao bun dough. In a mixing bowl, add the dry ingredients; the flour, salt, baking powder, and yeast. Do not place the salt on top of the yeast as that deactivates it. In a separate bowl, add the warm water, milk, sugar, and oil.
- Make a well in the centre of the dry ingredients and pour the wet ingredients into the well. Mix them until the dough binds together.
- Lightly flour a clean surface and add enough flour till the dough is no longer sticky and easy to work with it. Knead the dough for 6 minutes to activate the gluten. Shape it into a round ball and place it into a bowl, then cover it with a clean tea towel and let it rest while you cook the prawns.
- Heat a pan on medium heat with some vegetable oil, (not an excessive amount). Whisk an egg and add it to the prawns, gently stir it together till well combined. Get the prawns and individually dunk them into the coating and fry till crispy golden brown. Do not over fry! Or they become rubbery.
- Place the fried prawns on a plate covered in paper towels to absorb the excess oils.
- The bao bun dough should have doubled in size. Lightly flour a surface and kneed all the air out of the dough for 7 minutes.
- Roll the dough till flat, and cover the surface of the dough with a generous amount of vegetable oil.
- Use a cookie cutter to cut perfect circles.
- Place them individually onto a parchment square and fold the bao circle in half. Gently! Roll them flat and cover them with a tea towel for 40 minutes.
- Next, prepare the sauce, in a frying pan, add the ingredients listed above. Let it simmer while you attend to the bao buns. (I didn’t measure the ingredients when I originally made it; therefore, it requires you to taste until it’s to your liking and if it’s too salty add more water and corn starch).
- When the bao buns have proofed, steam them in a steamer on low/ medium heat for 10-15 minutes.
- While the buns are steaming, prepare the salad of your choice.
- Add the popcorn prawns into the sticky sauce and gently fold them in until they are covered.
- When the bao buns have cooked, let them cool for 5 minutes and assemble the tacos, with salad, mayo, popcorn prawns and delicious sweet sticky sauce on top, garnish with cress, sesame seeds and spring onions. And it is finally complete!
Hope you enjoy this recipe,
Thank you for reading!
Shanice Harris x