Lamb, peanut and coriander bao buns
Worth cooking a roast just for the leftovers to make these
8
Serves
15 mins
Prep Time
15 mins
Cook Time
Recipe author
Kirsten McCaffrey
We can never resist a bao bun on a menu and it turns out, they're easy to make at home too. Perfect for a boxing day get-together or a summer barbecue, they are easy to assemble, once you have everything ready to go. We love them piled high with leftover salad, plenty of coriander and a lick of hoisin sauce. For those who like peanuts, there's a wee trick for crushed peanut topping, to ensure these get gobbled by your family.
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Ingredients
Lamb bao buns
8 bao buns
Also called lotus leaf buns
2 Tbsp hoisin sauce
1 ½ Tbsp Kewpie mayo
i
¼ cup peanuts
crushed
400g leftover roast Quality Mark lamb
sliced
1 carrots
peeled and julienned
1 cucumber
thinly sliced
1 small red onion
thinly sliced
A big handful fresh coriander
leaves picked
2 red chillies
thinly sliced to serve
Method
Lamb bao buns
1
Steam bao buns for 7 minutes until fluffy.
Start Timer
2
Open and spread one side with a little hoisin sauce.
3
Spread a little kewpie mayo on the other edge of the bao.
4
Place the peanuts in a flat dish and then lightly roll the bao bun in the crushed peanuts.
5
Carefully stuff with sliced lamb, carrot, cucumber and spring onion.
6
Add in a good handful of coriander and sprinkle chilli slices over the top, if you're so inclined.
7
Repeat with the rest and serve immediately.
Nutrition Information per Serving (163g)
This nutrition analysis is based on 8 serves.
Energy
1032kJ (247 kcal)
Protein
18.6g
Total Fat
9.8g
Saturated Fat
2.2g
Carbs
19.0g
Dietary Fibre
4.1g
Sodium
331mg
Iron
2.3mg
Zinc
2.4mg
Vitamin B12
0.8µg
