Prawn & Vegetable Bao

We're big fans of bao here at SL and now, thanks to Waitrose & Partners, we can have them any night of the week. Just use the bao bun kit for a quick mid-week hack, before adding in the fresh ingredients.
Serves 2
Total Time
30 Minutes
1 x School Of Wok Bao Bun Kit Barbecue (available in selected Waitrose stores)
½ a cucumber
75g of trimmed mange tout peas, sliced into 1cm diagonal pieces
180g of pack raw extra large king prawns
2cm piece Waitrose Cooks’ Ingredients Fresh Ginger, peeled and grated
1 tbsp of toasted sesame oil
235g of pak choi, shredded
Step 1

Make the bun dough according to the pack instructions and set aside for 10 minutes.

Step 2

Halve the cucumber and remove the seeds with a teaspoon, then cut into thin batons. Mix in the pickling salts from the kit and 40ml water and set aside.

Step 3

Mix the mange tout, prawns and ginger together in a bowl and stir in the dry rub sachet. Mix the glaze sachet with 140ml of water.

Step 4

Divide the dough into 4 and roll into smooth balls. Roll each ball out, using the reserved dough flour, into ovals around 3mm thick. Brush with a little oil and fold over. Cook the buns according to the pack instructions.

Step 5

Meanwhile, heat the oil in a frying pan and fry the prawn mixture for 3-4 minutes, add the pak choi and the reserved glaze, and cook for 2 minutes. Fill the buns with the prawn mixture and serve with the drained pickled cucumber.

Recipe courtesy of Waitrose & Partners

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