Prawn Shia Song Bao Recipe

1. Prepare ingredients

Rinse prawns, pat dry, then chop into small 3–5 mm dice. Finely dice carrot and celery into similar size to the prawns. Finely mince garlic and ginger. Thinly slice green onions. Roughly chop coriander leaves and tender stems and set aside, keeping some leaves separate for garnish if desired.

2. Marinate prawns

In a bowl, combine diced prawns with 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1 teaspoon white pepper. Mix well to coat and let rest 10 minutes. Cornstarch gives the filling a glossy, slightly sticky texture that holds together in the bao.

3. Cook filling

Heat 2 teaspoons vegetable oil in a wok or skillet over medium-high heat. Add garlic, ginger and white parts of the green onion; stir for 20–30 seconds until fragrant. Add marinated prawns and cook, stirring, for 2–3 minutes until just opaque. Push prawns to the side and add diced carrot and celery; stir-fry 1–2 minutes until vegetables are slightly tender but still have bite. Combine everything and cook 30–60 seconds more so flavors marry. Remove from heat and stir in chopped coriander (reserve a few leaves for garnish) and adjust seasoning with a pinch more salt or soy if needed. Let cool to near room temperature before filling buns.

4. Make dough

In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon instant yeast, 1 tablespoon sugar and 1/2 teaspoon salt. Mix warm water (about 105–115°F / 40–46°C) and warm milk, then stir in 2 tablespoons vegetable oil. Gradually add liquid to the dry ingredients and mix until a shaggy dough forms.

5. Knead and rest

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6–8 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.

6. Divide and shape

Punch down the risen dough and divide into 12 equal pieces (about 60–70 g each). Roll each piece into a smooth ball, then flatten into a 3.5–4 inch (9–10 cm) disk with the center slightly thicker than the edges. Keep the disks covered with a damp cloth so they don't dry out.

7. Fill the bao

Spoon about 1.5–2 tablespoons of the cooled prawn filling into the center of each dough disk. Gather the edges up and pleat or pinch to seal the bun, forming a neat package with the seam at the top. Turn each bao seam-side down and gently flatten slightly to form a compact patty ready for frying.

8. Pan-fry (Shia Song style)

Heat about 1 cup of vegetable oil in a wide, heavy skillet over medium heat — you want enough oil to shallow-fry but not fully deep-fry (oil depth ~3–4 mm). Test with a scrap of dough; it should sizzle steadily. Place buns seam-side down into the hot oil, spacing them so they don't touch. Fry for 2–3 minutes until the bottoms are golden brown. Carefully flip and fry the other side 1–2 minutes just to set the outer crust. Then reduce heat to low, add 1/4 cup hot water to the pan and immediately cover with a tight-fitting lid to create steam. Steam for 6–8 minutes until the dough is cooked through (water will mostly evaporate). Uncover and remove buns; if bottoms have softened, briefly return to medium heat to re-crisp for 30–60 seconds. Transfer to a wire rack or paper towel-lined plate.

9. Arrange Prawn Shia Song Bao on a platter, garnish with reserved coriander leaves and sliced green onion. Serve hot with optional dipping sauce made by combining black vinegar, soy sauce, chili oil and sesame seeds.