For a lunch that feels like comfort food but is a healthy option try these prawn and scallop bao buns. The juicy prawns and crunchy veg offset the steamed boa buns perfectly.
Prep time 15 minutes | Cook time 10 minutes
Prawns and scallops
100g large tiger prawns
100g king scallops
10g coconut oil
Pinch of ground star anise
Pan fry these until nicely coloured. Remove from the pan and set aside.
For the miso butter
50g fresh marsh samphire
8g Essential Cuisine miso paste (call to order)
10g Essential Cuisine asian stock (call to order)
Dash of dark soy sauce
Dash of honey
Splash of tomato ponzu
Toasted sesame seeds
Wakame seaweed mix, pre soaked.
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.
For the Bao bun
Prep time 2 hours. Cooking time 8-10 minutes. Makes 15 buns.
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
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.