Prawn Bao Recipe

Prepare prawns

Rinse and pat prawns dry. Make 3 shallow diagonal cuts in the underside of each prawn (toward the tail) to help them stay straight while frying. Insert a skewer or bamboo pick through the tail to keep straight if desired. Lightly season with 1/4 tsp salt and 1/8 tsp black pepper.

Make tempura batter

In a bowl, whisk together the all-purpose flour, cornstarch and baking powder. In a separate bowl, combine the beaten egg, cold sparkling water and 3 ice cubes to keep the mixture very cold. Pour the wet into the dry and stir very briefly—batter should be slightly lumpy and thin. Do not overmix; a few streaks of flour are fine. Keep the batter chilled in a bowl set over ice if possible.

Fry prawns

Heat 1"–1.5" of oil in a deep frying pan to 180°C (350–360°F). If you don't have a thermometer, test with a drop of batter — it should sizzle and rise. Working in batches to avoid crowding, dip each prawn into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 prawns at a time for 2–3 minutes until batter is pale golden and crisp and prawn is cooked through. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Keep warm in a low oven (90–100°C) while frying remaining prawns.

Toss the shredded cabbage, julienned green apple, julienned carrot, sliced spring onion and chopped cilantro in a mixing bowl.

In a small bowl whisk together the rice wine vinegar, lime juice, honey, sesame oil, salt and black pepper until honey dissolves. Pour dressing over the slaw and toss to combine. Taste and adjust seasoning—if apple needs brightening add an extra 1/2 tsp lime juice. Refrigerate until ready to assemble (10–15 minutes best so flavors meld).

Combine mayonnaise, finely chopped kimchi, kimchi juice (if using), gochujang, lime juice and honey in a bowl. Mix until smooth and homogenous. Taste and adjust — add a pinch more gochujang for heat or 1/2 tsp extra lime for acidity. Chill until assembly.

Warm 1/2 cup neutral oil in a small saucepan over medium heat. When oil reaches a gentle sizzle, add thinly sliced garlic in a single layer. Fry, stirring occasionally and adjusting heat so slices turn golden-brown (not dark) — about 1–2 minutes depending on thickness. Remove garlic with a slotted spoon to a paper towel-lined tray and immediately sprinkle 1/4 tsp salt; toss lightly. Reserve oil for another use or strain and keep if desired.

Let garlic crisp up as it cools. Break into small pieces before using as garnish.

Warm bao buns according to package instructions or steam 3–4 minutes until soft and pillowy. Open each bun gently.

Spread about 1 tablespoon of kimchi mayonnaise inside each bao (adjust to taste).

Place 1 or 2 tempura prawns into each bun (2 prawns per larger bun or 1 for smaller buns), then top with a generous 2–3 tablespoons green apple coleslaw.

Sprinkle 1 teaspoon of crispy garlic pieces over the slaw and garnish with a few cilantro leaves. Serve immediately with lime wedges on the side to squeeze over the prawns.

Serve 6 baos warm as starters. Recommend serving immediately so tempura remains crisp.