Lamb, peanut and coriander bao buns

Worth cooking a roast just for the leftovers to make these

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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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Kirsten McCaffrey
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Ingredients

  • 8 bao buns

    Also called lotus leaf buns
  • 2 Tbsp hoisin sauce

  • 1 ½ Tbsp Kewpie mayoi

  • 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

1

Steam bao buns for 7 minutes until fluffy.

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
Carbohydrate
19.0g
Dietary Fibre
4.1g
Sodium
331mg
Iron
2.3mg
Zinc
2.4mg
Vitamin B12
0.8µg