Lamb, peanut and coriander bao buns
Worth cooking a roast just for the leftovers to make these
Serves
8
Prep Time
15 mins
Cook Time
15 mins
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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ShareIngredients
8 bao buns
Also called lotus leaf buns2 Tbsp hoisin sauce
1 ½ Tbsp Kewpie mayoi
¼ cup peanuts
crushed400g leftover roast Quality Mark lamb
sliced1 carrots
peeled and julienned1 cucumber
thinly sliced1 small red onion
thinly slicedA big handful fresh coriander
leaves picked2 red chillies
thinly sliced to serve
Method
Steam bao buns for 7 minutes until fluffy.
Open and spread one side with a little hoisin sauce.
Spread a little kewpie mayo on the other edge of the bao.
Place the peanuts in a flat dish and then lightly roll the bao bun in the crushed peanuts.
Carefully stuff with sliced lamb, carrot, cucumber and spring onion.
Add in a good handful of coriander and sprinkle chilli slices over the top, if you're so inclined.
Repeat with the rest and serve immediately.
Nutrition Information per Serving (163g)
This nutrition analysis is based on 8 serves.
