Korean king prawn bao

Matthew Parsons is head chef at Longsands Fish Kitchen, Tynemouth, within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch.

Longsands, Front Street, Tynemouth NE30 4DZ, tel 0191 272 8552, www.longsandsfishkitchen.com

Korean king prawn bao
  • Korean BBQ sauce:
  • 180g dark brown sugar
  • 180ml light soy sauce
  • 1 tbsp rice wine vinegar
  • ½ tbsp chilli paste
  • 1½ tbsp sesame oil
  • ½ tsp ground black pepper
  • 1 heaped tsp chopped ginger
  • 2 tsp garlic paste
  • 60ml water + 1 tbsp cornflour, mixed to a smooth liquid
  • Steamed buns:
  • 1 tsp dried yeast
  • 140ml water (at room temp.)
  • 240g strong white flour
  • 1 tbsp sugar
  • 1 tbsp milk powder
  • 1 flat tsp bicarbonate of soda
  • 1 flat tsp baking powder
  • 1 tbsp lard or vegetable oil
  • Prawns:
  • 12-15 tiger prawns, peeled, de-veined and butterflied on spines
  • 2 eggs, beaten
  • 200g plain flour, seasoned
  • 200g panko breadcrumbs
  • oil for frying
  • Garnish:
  • fresh coriander
  • red chilli, sliced
  • spring onion, sliced
  • sesame seeds
  1. For the sauce, put all the ingredients except the cornflour/water in a pan.
  2. Bring to the boil, simmer 5 mins, whisk in cornflour/water mix and set aside until needed.
  3. For the buns, fit a stand mixer with its dough hook.
  4. Combine yeast and water in the mixer’s bowl, add the rest of the ingredients, mix on slow for 10 mins.
  5. Once gathered, place in a lightly oiled bowl, cover with a tea towel and leave in a warm place for 45-60 mins.
  6. Once doubled in size, punch down and roll into a sausage shape.
  7. Cut into 12/15 pieces, each the size of a pool ball.
  8. Put on a tray lined with clingfilm and leave to rest for 30 mins.
  9. Once rested, roll each ball flat, fold over a rolling pin to make a bun shape and place on a square of parchment paper. Rest on the clingfilm-lined tray for 30 mins.
  10. Place buns, each with its parchment, in a steamer (in batches) for 10 mins until puffy and warm all the way through.
  11. For the prawns, set a fryer to 190C, dip prawns in seasoned flour, shake off excess, dip in egg then breadcrumbs, fry for 1½-2 mins until golden.
  12. Drain on kitchen paper.
  13. Serve a prawn in each bun with sauce, coriander, chilli, spring onion and sesame seeds.



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