for 8 pieces

Dough

350 g	white flour
1 tsp	salt
1 tsp	sugar
1 parcel	dry yeast (approx. 7 g)
2 dl	lukewarm water
2 tbsp	rapeseed oil

Buns

a little

rapeseed oil, for brushing

Seasoning

2 stick	lemongrass
2 cm	ginger
1	red chilli

Prawns

1 tbsp	olive oil
400 g	peeled, raw jumbo prawns (organic)
2 ½ tbsp	Teriyaki sauce
1 tbsp	water
½ tbsp	ground cane sugar

Bao buns

1	spring onion incl. green part

How it's done

Dough

Mix the flour, salt, sugar and yeast in the food processor bowl. Pour in the water and oil, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Divide the dough into 8 portions and shape into balls, place on a piece of baking paper. Flatten by hand to approx. 5 mm thick, cover and leave to rise for a further 30 mins.

Steamer basket

Place a steamer basket in a wide-bottomed pan, fill with water to just below the bottom of the basket. Line the base with baking paper and pierce it several times.

Buns

Roll out each piece of dough to approx. 12 cm in diameter. Brush the pieces of dough with a little oil, fold over in the middle, place carefully in the steamer baskets. Cover the buns and cook over a medium heat for approx. 10 mins.

Seasoning

Finely chop the lemongrass core, place in a bowl. Peel and finely grate the ginger, deseed the chilli, finely chop, add to the bowl, mix.

Prawns

Heat the oil in a non-stick frying pan. Add the prawns, fry for approx. 1 min. on each side. Add the lemongrass, ginger and chilli, fry for approx. 2 mins. Add the teriyaki sauce, water and sugar, coat the prawns in the sauce, reduce the sauce to a syrupy consistency.

Bao buns

Slice the spring onion into thin rings, add to the bao buns along with the prawns.

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