Prawn, Coriander & Ginger Bao Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with 1 tsp sugar and the instant dry yeast. Stir briefly and let sit 5–8 minutes until foamy.

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, remaining 1 tbs sugar, baking powder and 1/2 tsp salt.

Form dough

Make a well in the center of the flour mix. Add the foamy yeast mixture, warm milk and 2 tbs neutral oil. Stir with a spatula until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 4–5 minutes on medium speed.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 45–60 minutes, until doubled in size.

Shape buns

Punch down the risen dough and transfer to a work surface. Divide into 8 equal pieces (about 2.5–3 oz / 70–85 g each). Roll each piece into a smooth ball, then flatten into a 4-inch disc. Optionally fold or roll into a half-moon bao shape as preferred.

Second rest

Place each shaped bao on an individual square of parchment or a rice paper circle (to prevent sticking). Cover lightly and let rest 15–20 minutes while you prepare filling and steamer.

Prepare prawns

Chop the prawns coarsely: use a chef’s knife to mince into small roughly pea- to corn-sized pieces (or pulse 2–3 times in a food processor for a finer paste), leaving some texture.

Mix filling

In a bowl combine the chopped prawns, 1 tbs grated ginger, sliced spring onion, 1/2 cup chopped coriander, 1 tbs light soy, 1 tsp rice wine, 1 tsp sesame oil, 1 tsp cornstarch, 1/4 tsp white pepper and 1/4 tsp salt. Mix thoroughly to combine; the cornstarch will help bind the mixture.

Cook (optional) & cool

Heat 1 tbs neutral oil in a nonstick skillet over medium-high heat. Add the prawn mixture and cook, stirring, 2–3 minutes until prawns are opaque and just cooked through (do not overcook or they become rubbery). Remove from heat and let cool slightly before assembling. Alternatively, for a softer raw-style filling, you can steam-filled baos directly (see assembly), but cooking first ensures safe internal temperature.

Stir together the mayonnaise, lime juice and sriracha in a small bowl. Taste and adjust heat or acidity as desired. Refrigerate until assembly.

Preheat steamer

Fill a wok or large pot with about 2 cups of water (or enough so it won’t touch the steamer basket), and bring to a gentle boil while you assemble baos. Use a bamboo or metal steamer lined with parchment or rice paper squares to prevent sticking.

Fill baos

Place a spoonful (about 2 tbs) of the cooled prawn filling onto the center of each dough disc. Top with a small drizzle of the mayo-sriracha sauce (about 1 tsp) and a few coriander leaves if desired. Seal or fold the bao according to your chosen shape, ensuring seams are pinched to close.

Steam

Arrange baos seam-side up on the lined steamer, leaving space for expansion. Steam over simmering water for 10–12 minutes for raw dough (fully proofed) and cooked filling; if you used pre-cooked filling, 8–10 minutes is sufficient to ensure dough is cooked through and soft. Avoid opening the steamer frequently.

Finish

Turn off heat and let baos sit in the steamer, covered, for 1–2 minutes to settle. Carefully remove each bao using tongs or a spatula, transfer to a plate, garnish with extra coriander leaves and serve immediately with extra condiment on the side.