Prawn and scallop bao bun

Ingredients

100g large tiger prawns

100g king scallops

10g coconut oil

Pinch of ground star anise

Method

Pan fry these until nicely coloured. Remove from the pan and set aside.

Ingredients

50g fresh marsh samphire

50g butter

8g Essential Cuisine miso paste (call to order)

10g Essential Cuisine asian stock (call to order)

100ml water

Dash of dark soy sauce

Dash of honey

Splash of tomato ponzu

Toasted sesame seeds

Wakame seaweed mix, pre soaked.

Method

Melt the butter and the miso together then gently toss the samphire in the butter.

Bring the water and asian stock to the boil, add the soy, honey, sesame seeds.

Remove from the heat and place the scallops and prawns on the samphire.

Spoon the soy mix around the prawns/scallops.

Sprinkle a little ponzu over the prawns and scallops. Garnish with wakame seaweed mix.

Ingredients

80g warm water

60g warm milk

1 tablespoon instant yeast

4 tablespoon caster sugar split two parts (2 tablespoons for wet, 2 tablespoons for dry)

2 tablespoons vegetable/sunflower oil

300g plain flour

½ teaspoon baking powder

¼ teaspoon salt

Method

Mix the wet ingredients, sugar, yeast, milk, water, oil leave to bubble.

Mix the dry ingredients, sugar, flour, salt, baking powder.

When the wet mix is frothy, mix with the dry to form a dough. Leave in a warm place to prove until doubled in size.

Roll out dough to about ¼ inch thick. Cut into discs 2 ½ inches diameter.

Spray a tray with oil, then fold each disc over, roll lightly, leave to prove ½ hour.

Steam on baking parchment in a bamboo steamer or similar with the lid on for 8-10 minutes.

Remove from the steamer and leave to cool naturally.

These can be frozen individually or used fresh. To reheat from frozen leave to defrost then steam for 4 minutes.